Wine 11

Seeking help with menu choices, wine pairing

Kelly | Apr 28, 200805:01 AM

I'm kicking around some ideas for a dinner I'll be hosting in a couple of weeks, and am having more difficulty than usual in settling on a decision. Would love to get your thoughts both on the dishes proposed and on wines to go with them.

Warm pecans tossed with cayenne, rosemary and a bit of brown sugar
Mushrooms sauteed with parsley and garlic
Hummous and flatbread
[Pierre Peters Blanc de Blancs Champagne]

Roasted asparagus with chevre, pancetta and hazelnuts
[Gruner Veltliner, Sancerre, or Viognier]
Filet de rouget (I think it's like a small red snapper) on a bed of piperade (roasted bell peppers, raisins, arugula, fennel, pine nuts)
[Henri Darnat Bourgogne "La Jumalie" or Ernst Preiss Pinot Gris]
Tagliatelle with petits pois, cream and lardons
[Slightly buttery Chardonnay, or maybe a Saint-Joseph?]

Seared salmon with lentils
[Argyle pinot noir]
Roast pork loin with a mustard cream sauce
OR Roast pork loin with apples and Calvados-cider cream sauce
[I love this dish, but am hesitating on wine pairing...]

Cheese plate
This could go in a couple of different directions, but I'd like to do a white wine plate, even though I'll probably have a couple of red-wine-with-cheese old guard at the table. Any white pairing thoughts for Beaufort, Reblochon, a well-aged Crottin, perhaps a Pierre Robert?

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