I'm catering a rather high end, small affair for some serious wine afficionados and wine judges. They are supplying the wine and it is up to me to create their menu based on what they're providing.
I have the first two courses are already paired just fine, but I am in need of two main courses to go with a 1979 Sausal Sonoma zinfandel and I'm having a hard time finding adequate information on what this will be like. Any input would be great!
FYI, the first two courses are going to be paired with a Langworth von Simmern 1971 Rheingau Eltviller Sonnenberg and will feature sea urchin and lobster. Each course is small, so two main courses are needed for that zin.
I always get such great wine advice here...thanks in advance!