Good morning, food nation. I'm looking for some advice on pairing wines for a dinner party I am hosting in early June. The guest of honor is a vegetarian, hence the veg meal.
Hors Ds - will be traditional gougeres, olives, nuts...nothing too fancy - thinking Prosecco.
Appetizer - salad of grilled radicchio wedges, grilled peaches, roasted grapes, shaved pecorino - sherry/mustard/thyme vinaigrette.
Main - individual gratins of caramelized sweet onions, zucchini, tomato, goat cheese great with some toasted bread crumbs; homemade bucatini with basil/parsley pesto made with toasted walnuts and heavy on lemon zest.
Dessert - Fig frangipane tarts with homemade vanilla ice cream made with a tiny bit go Fiori di Sicilia extract (think citrus meets vanilla).
Thank you for your help!
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