Have skimmed the boards and heard various voices in favour of pairing chestnut soup (perhaps a bit of apple, a bit of cream) with:
I know NOTHING of sherry and Madeira, but am intrigued by the idea of trying one with the soup. Which way should I go?
FYI, the soup will come after nibbly bits with a Cremant d'Alsace and before a scallop dish (Asian flavours) with Domaine Weinbach Riesling. I know, it breaks the theme, but oh well...