Hi, all. I could use some help with wine pairings for a dinner party I am throwing this weekend. My guests are wine & food appreciators, so I want to impress. Donald Trump, I ain't (and I have nicer hair), but I am willing to spend if it's a good value.
Here's my dinner party menu:
A general picking....
- rosemary lavash & other crackers
- spicy whipped feta
- manchego with membrillo + prob some other hard cheese
- mixed olives
- chorizo quick sauteed in a splash of red wine (very yummy)
- fresh english pea soup (amuse bouche size) with a just a bloop of creme fraiche & a sprig of something pretty capped with small goat cheese crostini -- alongside a salad of shaved fennel, blood oranges and kalamatas;
Second Course - entree with sides:
- herb crusted rack of lamb
- farro risotto with mushrooms & sage;
- roasted asparagus w/ toasted marcona almonds, lemon & sherry vinaigrette;
Third Course - dessert:
- individual chocolate amaretti cakes with 1-2 melon ball scoops of homemade amaretto ice cream;
- communal plates of homemade lemon slices candied in lavender syrup (to die for...made it lastnight) for group picking.
My oenofile friend suggested a Sancerre for the first course and an Oregon (I was ordered - "not Cali") pinot noir for the main course. I was thinking some champagne with the hors d'ouevres b/c that's always fabulous and a great way to start a party. maybe banyuls or port with dessert?? I really know very little and could use some suggestions. Many thanks!!
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