JJ - Professor Michael Weiss 3/14/08 Gerald (JJ) Miller...

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Professor Michael Weiss Gerald (JJ) Miller 3/14/08 Lunch Project APPETIZER My choice of wine for the appetizer was the Riesling, Cave Spring, Reserve, Beamsville beach, Niagara Peninsula, Ontario, Canada, 2006. I chose this wine because I felt that the flavors better complemented and contrasted the appetizer. The appetizer chosen for us was a trio of smoked salmons – cured, pastrami, and beet and orange, that was served with dilled cucumber salad and Dijon Crème Fraiche. In the beet and orange cured salmon, the natural sweetness of the Riesling complemented the beets. With the pastrami cured salmon, the sweetness of the Riesling contrasted the saltiness of the salmon. The light body of the Riesling matched the delicate texture of the cured salmon. The light body and sweetness of the Riesling complimented the cucumber salad greatly. Chardonnay, Millbrook, Proprietors Reserve, Hudson River, New York, USA, 2006 and Pinot Noir, King Estate, Oregon, USA, 2006 would also work with the salmon
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This note was uploaded on 06/16/2008 for the course WINE N/A taught by Professor ? during the Spring '08 term at Culinary Institute of America.

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JJ - Professor Michael Weiss 3/14/08 Gerald (JJ) Miller...

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