Pairing help

???? WTF? That's one I'll have to remember! LOL

I'd use the sparkler for those.

I'd go for a crisp white with this and the sorrel/tarragon makes me lean toward SB with some grassiness. A good Grüner might do well, too.

Continuation of the previous wine.

Sounds a trifle sweet, so maybe a Cru Beaujolais or lighter, more acidic Burgundy (S-L-B or P-V)?

Mmmm... Younger Bordeaux or older Nebbiolo? A top notch Cab Franc from the Loire wouldn't be bad, either, I'd guess.

Sounds like a great dinner, Bill. I can't wait to hear what you go with and how it turns out. Have fun!

Mark Lipton

Like Bill needs help from us. :) Anyway, I'll play. I think all of Mark's suggestions would work well. But of course I have further thoughts: for the foie gras, ahi, bacon candy combo, I agree with sparkling, but would go rose bubbly Bubbly would also work for the lobster course. Chablis might, the dressing is big question mark For crab, bigger framed Sancerre? Or if you like the people enough, break out a Dagueneau? I have trouble with sweeter sauces on duck, I think Mark is pretty good. For beef, Bordeaux, Barolo, or Chinon would be fine. But let's don't forget Burgundy is beef country, and we know Bill has a good stock of some sturdier/more assertive Burgs. I think those could stand up to the beef, and match well with the mushrooms.

Allergy to NW yeasts? Classic!

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.

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.

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

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

M.

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

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.