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Need help quick! Challenge: wine recs for tonights dinner degustation

ShikaSfrn | Feb 11, 2008 03:06 PM

Hi all!

This is very short notice, which I apologize for, but hopefully you can all help me out. So my mom and I are eating at a very nice French Restaurant (Carlos' in Highland Park, IL) tonight at 7:30 central time and will each be doing a degustation. She will be doing game and meat, while I'm I'm going for the shellfish and fish degustation. Since Monday night is no corkage fee, we thought it would be a good opportunity to match our wines instead of going with their wine pairings. Seeing as I rely on my Chowhounders' expertise much more than my own, I had I though it the best place to get recommendations as to which wines pair well. Below are our menus, and below that I'll write down which wines we currently have. We can bring multiple bottles, and my mom is less picky about which wine goes with what, but if a certain wine goes great with both that would be great, obviously. Obviously meat and fish can merit some different wine choices, so I know not every wine can accommodate both. I trust you all know what I mean and can offer advice on what to recommend :) Anyway, here are the menus (underneath are their pairings, which we've decided not to do) and wines:

Chef's Selection
Meat and Game Degustation Menu

Grilled California Squab Breast with Tart of Spinach, and Mushrooms
with a Natural Jus
2001 Vosne-Romanée Domaine Gros Frére et Soeur Burgundy

Pan Seared Duck and Duck Confit with Hudson Valley Foie Gras, Baby Carrots and a Grape Reduction
2006 Greg Norman Santa Barbara County Pinot Noir

Grilled Lamb Chop with Ox-Tail Ravioli,
Baby Spinach and a Caramelized Shallot and Sherry Gastrique
2004 Joseph Carr Napa Valley Cabernet Sauvignon

Cocoa Crusted New Zealand Venison with Caramelized Fennel, Root Vegetables and a Cherry Reduction
2003 Chateauneuf-du-Pape Domaine de Saint Siffrein Rhone Valley

Grilled Ribeye with Butter Poached Fingerling Potatoes, Roasted Cauliflower and a Cabernet-Rosemary Reduction
2003 Fagus de Coto de Hayas Garnacha CXampo de Borja Spain

Symphony of Dessert
NV Piper-Heidsieck Brut Champagne

Petits Four

Chef's Selection
Shell Fish and Fish Degustation Menu

Scottish Smoked Salmon and Butter Poached Fingerling Potato Terrine
with a Caviar and Vodka Cream Reduction
2005 Balthazar Ress Riësling-Kabinett Rheingau Germany

Jumbo Lump Crab Meat with Kiwi, Mango and a Sunchoke Puree
2006 Torresella Veneto, Italy Pinot Grigio

Chervil and Black Truffle Crusted Ahi Tuna
with Roasted Kobacha Squash and a Truffle-Thyme Reduction
2005 Kathy Lynskey Wines Marlborough, New Zealand Pinot Gris

Pan Seared Jumbo Prawn
with Parsnip Custard and a Caramelized Popcorn Reduction
2006 Jean-Marc Brocard "Dom. Saint Clarie" Chablis

Red Snapper with Braised Kale, Salsify Puree
and a Stone Ground Mustard Beurre Blanc
2005 Ferrari-Carano Chardonnay Alexander Valley

Symphony of Dessert
NV Piper-Heidsieck Brut Champagne

Petits Four

The wines we currently have are:

2006 Maysara Pinos Gris, Willamette Valley
2005 Aldin Chardonnay, Napa Valley
2005 Vin d'Alsace, Rolly Gassman Reisling, Alsace
2001 Rolly Gassman Auxerros, Alsace
2005 Grgich Hills Fume Blanc, Sauvignon Blanc, Napa Valley
2001 Easton Zinfandel
2006 Owen Roe Sinister Hand
2004 Kent Rasmussen Esoterica Petite Sirah, Napa Valley
2003 Keenan Merlot, Napa Valley
2005 Owen Roe Yakima Valley
2004 Karl Lawrence, Cabernet Sauvignon
Trentadue Chocolate Amore

Thanks so much!


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