Question for you wine experts

[kwormann]

Ok...you are serving a nice, light vegetarian dinner on a beautiful spring night. What RED inexpensive wine would you chose with a dinner normally screaming for a white??? Something light and fruity with low tannins?? Is it out there???

[wallycat]

I'm noooooooooo wine expert (heck, I drink red wine with fish 'cause I like red wine!!)...

you didn't say what you are serving....
for light reds you can try a gamay beaujolais or a pinot noir....
some wines from Provence make some really nice, dry Rose wines, but not like the "white zins" that we have here...these are bone dry.

anyone else?

[kwormann]

You ARE an expert and I was hoping to hear from you...

I am serving Roasted Corn and Tomato Tart with green salad and sourdough bread.

I ALSO drink red with everything because I like it, but since MIL and FIL are coming for their first visit, I wanted things to be a "proper" as possible.....

[lorilei]

Kim -
I think you might be interested in this article by Robin Garr...

It's entitled "RED WINE... and beans?" and talks about pairing wine with veggies.

http://www.wine-lovers-page.com/veggie.shtml

[JHolcomb]

No wine expert here, but I would go for a Beaujolais or Pinot Noir. Probably the Beaujolais.

[wallycat]

awe shucks....thanks....but I don't consider myself one.....but love to hear others inputs and test and try and figure out what I enjoy.

You may also want to consider an Italian Barbera...it's a little more bodied, but still refreshing and not heavy. I think pinots from oregon are easier to find with more good ones out there (and more price variety)....but I like Barbera too. Gamay can be good from a good producer, but sometimes they can seem a little watery...but defnintely light:D ;)

is that tart recipe from CL??? sounds yummy.:D

If all else fails, you can always serve a dry champagne....even a red wine lover like me gets weak in the knees for champagne!!

[kwormann]

Well, according to the article, I should be serving white, but since it's MY dinner, I will take all of your advice and go with what I like, RED :D

ALTHO, I DO have some champagne sitting around......

And yes, tha tart is CL. Want the recipe????

[wallycat]

I haven't searched for it....if you have it handy, it would be great but it might be out here in cyberland .....

mmmmmmmmmmm, champagne.....I'm drooling:o ;)

[kwormann]

Let's race. SINCE MY LAPTOP WITH MC JUST DIED, I will have to search also...DH (insert your own adj for the "D" in this case) was to copy MC into his desktop after my asking several times, but never got to it....I JUST MADE A NEW COOKBOOK WITH TONS OF NEW RECIPES!!!!!

Anyway, I need to find the recipe again. See ya soon....

Ok, here it is
Roasted-Corn-and-Tomato Tart

Recipe By :Cooking Light Magazine. June 2001. Page: 106.
Serving Size : 4 Preparation Time :0:00
Categories : Meatless Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 cup all-purpose flour
2 tablespoons yellow cornmeal
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
5 tablespoons water
1 1/2 tablespoons olive oil
Cooking spray
Filling:
1 1/2 cups fresh corn kernels (about 3 ears)
1/2 cup (2 ounces) shredded smoked mozzarella
cheese, divided
3 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large tomato, cut into 1/4-inch-thick slices
1 tablespoon grated Parmigiano-Reggiano cheese

Directions.
Fresh basil and flavorful cheeses make this simple tart stand out. If you
choose frozen corn in place of fresh, use cooking spray on the skillet to
keep it from sticking. Sprinkling a small amount of cheese on the crust
helps hold the vegetables in place.

1. Preheat oven to 375 degrees.

2. To prepare crust, lightly spoon flour into a dry measuring cup; level
with a knife. Combine flour, cornmeal, baking powder, and 1/4 teaspoon
salt in a large bowl; make a well in center of mixture. Add water and oil;
stir until well-blended. Turn dough out onto a lightly floured surface;
knead 2 minutes.

3. Slightly overlap 2 lengths of plastic wrap on a slightly dampened
surface. Gently press dough into a 4-inch circle on plastic wrap. Cover
with 2 additional lengths of overlapping plastic wrap. Chill for 15
minutes. Roll dough, still covered, into an 11-inch circle. Freeze for 5
minutes or until plastic can be easily removed. Remove top sheets of
plastic wrap; let stand 1 minute or until pliable. Fit the dough,
plastic-wrap side up, into a 10-inch round removable-bottom tart pan
coated with cooking spray. Remove remaining sheets of plastic wrap. Press
dough against bottom and sides of pan. Pierce dough with fork several
times.

4. Bake crust at 375 degrees for 15 minutes or until lightly browned, and
cool on wire rack.

5. To prepare filling, heat a large nonstick skillet coated with cooking
spray over medium-high heat. Add corn; saute 5 minutes or until corn is
lightly brown.

6. Sprinkle 1 tablespoon mozzarella on crust. Top with corn, basil, 1/4
teaspoon salt, and pepper. Sprinkle with 1/4 cup mozzarella. Arrange
tomato slices in a circular pattern over cheese. Sprinkle with remaining
mozzarella and Parmigiano-Reggiano. Bake at 375 degrees for 15 minutes or
until lightly browned. Yield: 4 servings (serving size: 1 wedge).


I think I am going to use sheeps milk feta in place of the mozz.

[RobinC]

I vote for a nice Beaujolais. I love a good, fruity red. :D I've had some good Oregon Pinot Noirs lately, but I can't remember what vinyards. Maybe I've had too many good OR Pinots....HIC.... ;).

[Gail]

Not that I necessarily know what I'm talking about, but every so often I'll throw in a rioja instead of a white with something.

[SusieO]

I am no expert on wine, and not much of a critic either, but I bought something called Allure from Rabbit Ridge at Spec's for about $7. It was nice and light and fruity. They also make a nice, light Merlot.

[kwormann]

OOoooh, that sounds good! YUM!