I'm serving, for 6 people, the following meal:
Chestnut soup (possibly with a fennel creme fraiche)
Spiced* pork tenderloin
Roasted root vegetables
Butternut squash quinoa
*(spice rub includes coriander, cumin, cardomom & star anise)
I am stumped as to what to serve with the soup. I was thinking perhaps a sercial madeira, but the fennel throws me off. Also, (and this is dumb) I don't have proper stemware for madeira, i don't think!
For entree, I believe I will serve a ripe, juicy zinfandel for the "meaty" wine drinkers, but I'd like a lighter wine for those who don't care for zin. What goes well with such a well-spiced dish?