Wine ideas to help celebrate a 40th Wedding Anneversary Dinner

"Rigaboy" wrote in news:pPWdnQnc3_oQM_zanZ2dnUVZ snipped-for-privacy@comcast.com:

I am not sure that your cellar is exactly up to the task, I am thinking maye a vouvray for the white with the soup (always difficult) and a crisper white a Sauvignon Blanc for the fish or perhaps a Premier Cru Chablis

Orange and wine are another conundrum, Pork loin and Rioja are my favorite match though a St Emilion would do well. Cab Franc perhaps, but the orange . . .

Rick, The early dishes and the preponderence of citrus in the menu call (to me) for a very acidic white wine. One possibility would be a good Brut Champagne or sparkling wine; another would be an off-dry Riesling with some heft to it, which would also work with the pork loin (IMO). The lamb is easy and I would be tempted to go with a top quality Bordeaux for it, though you wouldn't go wrong with a top notch CalCab either.

Mark Lipton

Soup is never easy, no ideas for this one, maybe sparkling'

"Crispy Sablefish, Ginger scented cabbage, lemongrass froth or, Orange glazed pork loin, citrus reduction, roasted squash Rosemary infused rack of lamb, glazed salsify,sauce bordelaise "

I see one "or" is there a choice of fish or pork for a primi, and then lamb? Or is it a choice of all three? If the former, I'd go for a Gruner Veltliner or dry to off dry Riesling with the pork/fish, and then one of your Bordeaux with the lamb (I'm hoping you meant 80s and not just '80, though there are winners in almost every vintage)

Cinnamon apple bread pudding, caramel, cinnamon salt

I don't eat dessert, so bd advice giver, but both dessert Chenin Blanc and Riesling can have apple flavors.

I sometimes serve sherry with soup. Depending on the soup I will use Fino, Manzanilla or Amontillado. WIth pear and peppers I would probably use either fino or manzanilla.

I would agree with either GV or Reisling with the pork or fish given the prep items and certainly Bordeaux with lamb is classic.