I am having some of my wine tasting group over and have selected some wines I want to serve. (trying to stay within my cellar). the problem is they don't match with the foods I want to serve- mainly because I can't serve meat.
I want to start with a tuna tar tare with 2003 Paul Jaboulet Aîné Hermitage Blanc Chevalier de Sterimberg or1 997 Beaucastel Blanc Cuvée Roussanne Vieilles Vignes (a good match)
then couple pizza tart preparations with pistachio basil pesto and forest mushrooms with truffle oil paired with a 1990 Poderi Aldo Conterno Barolo Bussia Soprana ( good match)
now the problem- I really want to serve a parchment paper hong kong style sea bass but I'd like to do it with a bigger red- a 1986 Chateau Montelena,1997 Ojai Syrah Cuvée Henry Daniel or 1995 Tardieu-Laurent Hermitage . (the fish has a marin, but mostly soy sauce, vegetable broth, garlic, and ginger.)
And I'll probably make some sort of dark chocolate dessert either with a vintage port or Domaine des Baumard Quarts de Chaume
I really want to throw caution into the wind and just do it. would that be a big mistake?
Or is there another en Papillote preparation that would fit the red wine better?
(suggesting another fish wont work because the salmon here now is farm raised and awful)