Christmas wines
Hello chowinos!
You were so helpful for my last gathering I thought I would throw out my menu for the eve and see what you all had to say about pairings:
Starters: olives, nuts, dried fruit
First: Farro and Tuscan bean soup with herb cheese biscuits
Main: Chicken Calvados and cream; butternut squash and caramelized onion tart; wild mushrooms and thyme; braised brussels; chesnut polenta
Dessert: cherry tart; chocolate cream squares; pumpkin spiced cake with cream cheese frosting; vanilla ice cream and cookies and biscotti galore.
Thanks for your suggestions!
abud
Dec 17, 2007 09:03PM
Abud,
since your starters and first course are very rich, I think a nice sparkling wine would be good. I don't know your price range, but Champagne, a domestic sparkler such as Roederer, or an Italian Prosecco all would work. The main course, with the onions, mushrooms, and poultry, calls out for a medium red like a good Pinot Noir or a Burgundy. As for your desserts, they, again, are very rich - Maybe a demi sec - a slightly sweet sparkling wine. I'm not very familiar with dessert wines. I've just bought my first bottle myself, and haven't quite figured out how I want to pair it. Actually, your desserts sound like they'd be great with coffee and Grand Marnier.
Hope this helps.
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Starters: Champagne
First: Champagne, Alsatian (Tokay) Pinot Gris, Austrian Riesling, lightly or un oaked Friulian white
Main: Off-dry Riesling (German Spatlese or Alsatian equivelant) IF you want a red, you could go for a New World Pinot or a barrique aged Barbera
Dessert: Sweet Loire
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Starters: Bubbly's a natural. Fino or amontillado sherry is great with olives and nuts.
First: A Tuscan white. Dry rosés and light, austere reds would also be a possibility were it not for the next course.
Main: The classic pairing for *poulet à la normande* is an off-dry Chenin Blanc, such as an Anjou *sec-tendre* or Savennières. Tokay Pinot Gris with a bit of residual sugar also works, as does dry sparkling cider. If you insist on a red, go supple, pure and fruity, like a Marsannay from Burgundy or a Morgon from Beaujolais.
Dessert: A Banyuls, Maury or Rivesaltes would cover the most bases. One of the richer vin santos in a pinch. Or skip wine and serve coffee with dessert and a digestif afterwards.
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Great suggestions, all, THANK YOU! As with the last time I will use several of these suggestions for each course as we will have a largish number of guests and will need a few bottles per course. This also allows me to sample different wines with the food and compare, which I love! I don't suppose I could run my christmas day menu by you you amazing folks?
Starters: olives, nuts, dried fruit
First: Mushroom Leek Soup with thyme cream and herb cheese biscuits
Main: Roast Beef with caramelized shallots, stuffed collards (stuffed with veggies) and served with a zesty tomato sauce, wild and brown rice squares.
Dessert: gramercy tavern gingerbread; brown butter poached pear tart; double chocolate torte; vanilla ice cream and cookies and biscotti galore.
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