Help with Pinot Noir Entree Pairing


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Help with Pinot Noir Entree Pairing

AGallagh | Apr 2, 2008 03:47 PM

I need some help for a dinner party on Friday. It was kind of short notice. Guests are huge Pinot drinkers, so trying to plan the menu around that. I have several bottles of Hirsch, Andrew Rich and Ceja Pinot. Here is my dilemma.

Starting with Fennel Scented Duck Napoleons w/Pinot Reduction, so Pinot is the obvious choice.

Next is a fig, prosciutto and arugula salad... pinot again.

The dilemma is the entree. My husband doesn't care for lamb, I don't care for salmon, my guests don't eat mushrooms, and I already used duck in the appetizer. I make short ribs a lot, in fact having them for another dinner party next weekend, so that's out. What do I make?? I do have some halibut, but not sure about guests fish preferences. Can I do a great beef/sauce entree with pinot?

Any help/recipes would be greatly appreciated. Thank you!

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