I am hosting a tasting of 8 or so recent (2002-2005) wines from the Gaullic and Toulouse region of France. The 4 whites predominantly feature the mauzac grape, while the 4 reds primarily focus on cab franc/merlot blends (85%/15%) . I might add 1 or 2 reds that emphasize the duras or braucol grape.
To accompany these wines, I would like to offer 3 tapas-size food courses, with each course showing 2 t0 3 'foods'. All in all, this means 6-9 'foods' with the 8 wines.
What foods should I serve?
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