I'm putting together a multi-course dinner that'll include my wine guy and his wife. I'm wanting to (maybe) feature this wine:
Wine guy sold it all, so thought it'd be fun for it to 'appear.' I'll probably decant for an hour, but then serve it with...what? I don't want to do a grilled steak, as I don't want to have to leave the table for that long (or depend on the weather, which is often icky during the planned season).
I'm actually not a big cab guy. Pinot is my bag, which is a better match for most of my go-to dishes.
I'm guessing it would be meat. It'll be surrounded by...
1. Plated starter (smoked salmon pate on endive scoops (pink sparkler)
2. Wild mushroom and duck consume soup (Chinon-style Cab Franc)
3. Salmon in a pistachio/orange/olive-oil sauce (Alsace pinot blanc)
4. This course
5. Cesar salad (big, waxy Semillon)
6. Dessert TBA*
7. ER for gall-bladder removal.
*I have, on occasion, paired a real zinfandel -- not late-harvest -- with a dense chocolate mousse in a currant coulis, which can be rather great. But I don't think it'd be so swell to go that way, given CS's more vegetal notes. I can nearly always perceive green bell pepper.
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