A client of my husband's has given us a magnum of Chateau d'Yquem. I'm thinking about having a holiday party in December to serve it. I need help figuring out (a) how far will a magnum go - how much of it can one really drink (i.e, how many people to invite) and (b) what to serve & how. Food pairing ideas so far - Foie Gras, Roquefort, strawberries, and I have some lobster recipe clipped from somewhere that I think cooks the lobster in it and then you make Sauterne aspic - the cooking in it seems a bit of a waste but who knows.
My first thought was to have little bites of things - ranging from hors d'oeuvres to hot main course things, but in small portions, and then bite-sized desserts. But, now I think I would need to alleviate the rich food/Sauterne drinking a bit.
Any suggestions on how to approach this would be much appreciated!