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Wine pairing for chicken roasted with cumin and Seville oranges?

A sweetish red wine. Sounds like some of the classic Georgian reds would go wonderfully, but you'll probably find it impossible to lay your hands on them sadly.

Feb 02, 2008
pomegranates in Wine

another tough dessert pairing

Don't serve any good wine at all. Cream coats the palate and will prevent any fine wine from being appreciated.

What you want is good acidity and high sugar. But not any kind of subtlety or quality.

If you have th money to waste, send me the money and I'll send you some expensive wine labels to glue onto cheap bottles to impress people!

Seriously - if you are determined by wine, go for something that will cut straight accorss the fruit and cream. Sauternes and Loire and any sweet white will try to partner it (with that creamy, fruity, acidic thing) and will ultimately fail. How about a decent vintage port to strip the mouth and really assert a different character? Or, maybe better, a kir royale made with simple sparkling wine and a good blackcurrant liqueur?

Feb 02, 2008
pomegranates in Wine

What do you indulge in after a good workout?

My workouts are weights-based. The whole point is muscle maintenance/building, so "indulgence" is just out of the question. Why do all that work to blow it on the wrong food?

So it's a pure protein shake with added simple carbs (dextrose). No fat (it would slow absorbsion).

Yeah, hedonistic isn't it? ;-)


Jan 23, 2008
pomegranates in General Topics

Help identify this fruit?

It looks like a Spodilla to me (also called Chickoo in some places).

Sadly it's one of those annoying fruits that won't ripen properly once picked. You need it to be ripe when you purchase it (ripe off the tree really). When ripe it tastes like caramel. Lovely.

It is likely not to ripen for you now. Sitting it with some bananas may help, but I think you are going to be frustrated as it shrivels up.....


Jan 23, 2008
pomegranates in General Topics

Unknown but flavorful wine varietals – Timorasso, Nosiola, Pigato. Others?

A quick heads up for the Plavac red wines from Croatia too (eg. Dingac and Zlatan Plavac) - often superb wines from the Peljesac vineyards. Mavrud is found in Bulgaria and when well made produces a very sturdy and assertive red of great depth and worthy of bottle-ageing. But much of it exported is sadly just plain rough!

In Romania, Tămâioasă Românească grapes can produce a superb sweet golden white wine - I have never seen a decent example of it outside Romania though.

Jan 23, 2008
pomegranates in Wine

pairing with mussels and frites?

Ditto. Moules et Frites is a classic Brussels dish. Serve with a strong blonde, off-dry Belgian beer. Duvel would be the classic choice.

Roast chicken can take almost any wine you throw at it and supports almost all wines perfetcly, red, white and rose, but works best with dry wines unless you are doing something more than plain-roasting it. Reds can be light to full bodied, and from the humblest to the greatest, but nothing to young/tannic in an ideal world. Whites are better crisp than too oakey/buttery. The nature of the sauce/gravy and the vegetables you serve is more important than the meat itself.

Only one perennial rule... if you're going to serve an expensive wine, don't serve asparagus or artichokes - they kill wine (especially reds).


Jan 23, 2008
pomegranates in Wine

Pomegranate Molasses - Really Delicious!

The thing about the different types of pomegranate molasses / paste syrip is this:

Pomagranate syrup is juice with added sugar (and water usually) - you mix it with water to make a drink, or you use it in cocktails. It is a Western thing, but is made in many countries. Grenadine is an example of one sort.

Pomegranate molasses has no ingredients other than pomegranate juice. The thickness and flavour are goverened by the ripeness and type of the pomegranates used in the first place, and by how much water is evaoprated out of the juice, and how the evaporation is done.

Pomegranate molasses from Iran is usually quite brown-dark in colour and thick, but not all that sticky. It is very tangy and acidic, but with some sweetness. This is what you want for your fajinsan recipes.

Pomegranate molasses from Lebanon and the Eastern Mediterranean is usally redder, and stickier, but also slightly more syrupy. This is sweeter and is what you want for muhammara and dishes from that region. If you use this for Persian dishes, add extra lemon juice as it is not sour enough on its own.

Persian is to Lebanese, as sun-dried tomato is to normal tomato.

And don't bother trying to cook with other sorts of pomegranate "syrup" as it may end up being like putting orange squash in your food.

They are different and are used differently.

Hope that helps!

Jan 22, 2008
pomegranates in General Topics