I agree with Pinot Noir, especially an earthy, forest floor type.
Knowing you to be a fellow sherry lover, I recommend you at least give Fino or Manzanilla a try – I thought it was good.
I’m excited to try some of these other great suggestions in the next couple of days. Will report back.
I’d pair the beets with goat cheese and the goat cheese with Chinon.
1 Like
As someone who absolutely hates the taste of beets, I’m not much help here. But, it reminds me of a funny story. I was on a Valckenberg trip once and we ate lunch at the Prum estate with Katharina. I’m sitting at her dining table, excited to be at one of my favorite estates in the world. There aren’t many winemakers that I’m in awe of, but she was one. We sit down, and the staff brings the first course…a plate of big purple beets with goat cheese. I hate beets with a passion, and I would normally push them aside, but I’m sitting at the table with Katharina Prum! So, I thought I would try it to see if I liked German beets better than those in the US. One quick bite told me that the answer was no. I don’t want to look like a cad (which I should be used to anyway), but I just could not eat them. I happened to be sitting next to the Valckenberg rep, Debbie, who apparently loved the beets and had already finished her plate. I gave her a sideways glance and asked her if she wanted mine. She couldn’t believe I didn’t like them and gladly swapped plates with me. So when Katharina asked if everyone had liked the first course, I just nodded politely and passed my empty plate. I believe they served it with a Kabinett, and everyone said it was a great match. I just liked the wine.
LOL! That’s awesome. Good thing I wasn’t with you: goat cheese, in any quantity, is immediate gag reflex for me — I just can’t do it — so I wouldn’t have eaten that dish, either.
Reading this, I now take back my recommendation above. Goat cheese and beet terrine is one of my favorites.
A day or two from now, just remember that you do not need to call 9-1-1.
1 Like
omg, that video is hysterical, Patrick! Thanks for posting!
For me a rose Champagne like a Ruinart.
I made Martin’s roasted beets dish for Christmas a couple of years ago, along with beef tenderloin. The Virage 2007 red worked really well with it. It has predominantly Cab Franc along with merlot.
The beet dish was delicious
Update: I have an already-open bottle of Hidalgo’s “La Gitana” Manzanilla sherry going right now. Poured a smidgeon to see how it does. Waaaay better than the Pinot, and I’d even go so far as to say this is a good pairing. Keep the suggestions coming because I have 3 beets leftover and they’re going to be part of dinner tomorrow and/or Friday!
That’s very interesting. Will have to try that. I’m guessing these are golden beets, not the red? There is an earthiness to Manzanilla (and the salinity), but otherwise I’m slightly surprised.
As someone who absolutely hates the taste of beets, I’m not much help here. But, it reminds me of a funny story. I was on a Valckenberg trip once and we ate lunch at the Prum estate with Katharina. I’m sitting at her dining table, excited to be at one of my favorite estates in the world. There aren’t many winemakers that I’m in awe of, but she was one. We sit down, and the staff brings the first course…a plate of big purple beets with goat cheese. I hate beets with a passion, and I would normally push them aside, but I’m sitting at the table with Katharina Prum! So, I thought I would try it to see if I liked German beets better than those in the US. One quick bite told me that the answer was no. I don’t want to look like a cad (which I should be used to anyway), but I just could not eat them. I happened to be sitting next to the Valckenberg rep, Debbie, who apparently loved the beets and had already finished her plate. I gave her a sideways glance and asked her if she wanted mine. She couldn’t believe I didn’t like them and gladly swapped plates with me. So when Katharina asked if everyone had liked the first course, I just nodded politely and passed my empty plate. I believe they served it with a Kabinett, and everyone said it was a great match. I just liked the wine.
A nice story.
A mature kabinet ? The goat cheese is a bit of a curve ball relative to the rest of this thread.
Yeah I’m sure that was the problem. Not sure what my answer would be.
They’re actually red beets. I was really surprised, too!
Arv_R
December 17, 2020, 10:20pm
34
For something like a roast beet salad, with goat cheese crumbles, some kind of crisp Loire white would go well. We have pickled or roast beets a lot in the winter; its a traditional pairing with beef in some regions.
