The first course will be risotto with porcini and butternut squash, finished with balsamic caramel (Paul Gayler in his book Flavors). It has no cheese in it. The balsamic caramel is caramelized sugar and balsamic vinegar, drizzled over the risotto. Perhaps a wine for this could also be used for sipping before dinner? Or maybe not.
The main course will be chicken thighs with a mustard crust and crispy breadcrumbs served over braised leeks (Suzanne Goin in Sunday Suppers at Lucques). There's dry vermouth in the chicken recipe and dry white wine in the leeks. I don't know that that necessarily means white wine, though, or does it? I'm not good at wine pairing. I'm more focused on food.
It could be either a wine to work with both or two wines. Any advice is appreciated.
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