Thank you for your responses. I think I may be leaning towards serving thi s with the cheese course, between the main course and dessert. I'll try to avoid anything too strong here, I suppose. If I have any blues I'll save them for the Port - 1965 Barros Colheita.
I did manage to find a merchant in Germany selling several vintages of this wine, not that I'm considering buying more, much less from Germany, but th e merchant did mention some food pairings, many of them Asian (unsurprising ly):
Vorspeisen: Wildpastete Vorspeisen: Reisgerichte Nasi Goreng Fischgerichte: Lachs gegrillt /gebraten Fischgerichte: Aal grün Fischgerichte: Karpfen gebacken Fischgerichte: Fischcurry Geflügelgerichte: Fasan auf Sauerkraut Fleischgerichte: Schweinefleisch Saumagen Schinken, Würste, Kassler Fleischgerichte: Schweinefleisch Schinken im Brotteig Schinken, Würste, K assler
Roughly translated, these are: Starters: Wild pie Starters: Rice dishes Nasi Goreng Fish dishes: Salmon grilled / fried Fish dishes: eel green Fish dishes: baked carp Fish dishes: fish curry Chicken: pheasant on sauerkraut Meat dishes: pork pig's stomach hams, sausages, Kassler Meat dishes: pork ham in bread ham, sausages, Kassler
I do make a nice glazed salmon, with a soy and mirin glaze, and a friend wh o is home for Christmas just gifted me a side of wild Alaskan Salmon. So t hat's tempting.
Anyway, thanks for your suggestions! Chris