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Pairing help

I've been asked to host a dinner party and selec wines for the various courses. Any thoughts would be of value. We will be starting with sparkling wine....the catch to all of this is all wines must be old world due to a claimed yeast allergy to new world wines...hmmmm.

Snacks of Foie Gras on toast, seared Ahi tuna, Praline bacon (new rage in the Sates)

1st: Lobster Salad with Sorrel, Tarragon, Celery and Buttermilk dressing

2nd: Sof Shelled Crab with Fava Beans and Red Peppers

3rd: Magre Duck Breast with Roasted Fennel and Maple-Soy reduction

4th: Waygu Beef Ribeye with Morels and Chantrelles.

Reply to
Bi!!
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The New World yeast allergy is a new one on me but the individual is quite astute and explained that it had something to do with the vigor and genetic work done on yeasts used here. I guess it's the difference beween indigeous yeast and cultured yeasts?

Thanks for the ideas....I like the Cru Beaujolais with the duck and I have plenty of older Gaja's to choose from for the beef.

Reply to
Bi!!

I like the idea of Dagueneau Silex with the crab....I think the Pur Sang is too grapefruity and austere. My wife wants a break from Burgs so it could be a Gaja night. I have some Geoffroy Rose that I will open with the starters.

Reply to
Bi!!

I like the idea of Dagueneau Silex with the crab....I think the Pur Sang is too grapefruity and austere. My wife wants a break from Burgs so it could be a Gaja night. I have some Geoffroy Rose that I will open with the starters.

Oh the horror of too much Burg in your life:)

Lew

Reply to
Lew/Silat

Dont't think so. Cultured yeasts are selected indigenous yeasts.

M.

Reply to
Michael Pronay

You are right, of course - but you could select other yeasts, couldn't you? Let's say that a Mosel vintner for some reason would employ cultured yeasts from New Zealand?

Best, Anders

Reply to
Anders Tørneskog

Just being the "devil's advocate"...it is possible that there is a difference between cultured selected indigenous yeasts and naturally occuring indigenous yeasts given that there are a large number of variations among the different strains of Sacchoromyces cerevisa? I know that certain strains are used to obtain higher alcohol levels or to gain certain flavor profiles.

Reply to
Bi!!

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