Pairing Recommendations?

Question

Below is the menu. What should we drink?

I am in Idaho, so Pacific Northwest and California choices are probably easier for me to locate.

Thanks in advance!

Appetizers -- Unknown, will probably ask company to bring some

Mixed Greens with Grapes & Feta

Soup -- doesn't matter what it is, eh? We'll continue with whatever we serve with the salad.

Roast Duck with Dried Cherry Sauce

Creamy Parsnips & Pears

Green Beans with Poppy Seed Dressing

Braised Red Cabbage with Chestnuts

Tangerine-Chocolate Tart

-- Robert

Ed Rasimus · Accepted Answer

So, then you can drink (or offer to your guests) whatever....

Depends upon the vinaigrette or not. Probably the grapes and feta let you lean toward a crisp white--Pinot Grigio, Pinot Gris, even Gewurtztraminer--maybe Alsace.

Soup ranges far and wide, but seldom (other than the likes of hearty peasant fare) does it recommend itself to a wine. Think Williamette Valley, Russian River Valley, Carneros bottlers.

Since you start near the Pac NW and Calif, probably the traditional pairing would be a full-bodied Pinot Noir. But, based on the accompaniments, you could also do a nice hearty Zinfandel, like Ridge or Renwood.

The only stumbler here is the PS dressing.

The big Zins and hearty PNs are still around when the chocolate arrives. Tangerine is a heard flavor to deal with in red wines and the duck demands it. Maybe offer a sweeter style champers with dessert.

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled"

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Uranium Committee · Answer

But you're in a red state. Do you really want wine from a blue state?

Robert Stevahn · Answer

Yes, more than ever!-- Robert

Uranium Committee · Answer

But RED wine from a BLUE state?

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