tag:blogger.com,1999:blog-10338337.post6905676615053876071..comments2024-03-28T02:58:07.596-07:00Comments on Benito's Wine Reviews: Combinations #9: Paprika and Chorizo Baked EggsBenitohttp://www.blogger.com/profile/15642446480589939085noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-10338337.post-73492439143191220132007-04-24T06:32:00.000-07:002007-04-24T06:32:00.000-07:00Thanks for the tip. I made some scrambled eggs wi...Thanks for the tip. I made some scrambled eggs with Chorizo, onions, some Petite Basque cheese and paired it with a 2004 MAN Vintners Pinotage. It was a lovely pairing. Thanks again!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10338337.post-66250031128965077442007-01-22T11:53:00.000-08:002007-01-22T11:53:00.000-08:00whoa, I want one of those savory garlic waffles ri...whoa, I want one of those savory garlic waffles right now! <br />good photo too; i have to get a better camera.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10338337.post-13632806935954322452007-01-22T11:01:00.000-08:002007-01-22T11:01:00.000-08:00To be perfectly honest my favorite beverage with b...To be perfectly honest my favorite beverage with breakfast is tomato juice or a can of V8. But if I'm having breakfast items for dinner, I'll have a glass of whatever's on hand. Lighter fare goes better with something white and refreshing, while I think that heartier items benefit from a red. I tend to make my omelets with lots of fresh herbs, strong cheese, sometimes salsa, and whatever leftover cooked meat happens to be in the fridge. Maybe a garlic-Tabasco savory waffle on the side. That often requires a more aggressive pairing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10338337.post-52625809593347960082007-01-22T08:50:00.000-08:002007-01-22T08:50:00.000-08:00V. interesting post. The Tabasco line is priceless...V. interesting post. The Tabasco line is priceless. I would have gone (as you mentioned earlier) with a non-vintage brut champagne, which is what i do with christmas breakfast -- eggs, country ham, grits, red-eye gravy and biscuits -- but the chorizo element adds a dimension that demands attention. Pinotage takes some getting used to.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10338337.post-61906341317664005752007-01-22T05:11:00.000-08:002007-01-22T05:11:00.000-08:00Re: Tabasco and "I've splashed more than that in m...Re: Tabasco and "I've splashed more than that in my eye while punching up a bowl of soup." -- Ow ow ow ow ow!Paul M. Joneshttps://www.blogger.com/profile/07917343126799588305noreply@blogger.comtag:blogger.com,1999:blog-10338337.post-36535988865694692172007-01-22T02:52:00.000-08:002007-01-22T02:52:00.000-08:00Now that is an interesting choice of wine; I would...Now that is an interesting choice of wine; I would never have considered a Pinotage. It might have gone well with my take on the recipe too, although I was going along the 'local dish-local wine' route.Andrewhttps://www.blogger.com/profile/13173791294052288116noreply@blogger.com