Hi all!
This weekend, we will be cooking dinner for friends. Menu is basically set but I would appreciate some advice for wine pairing.
We will start with a smoked trout/salmon terrine - paired with a young fresh 2003 Riesling from Austria (Salomon).
As the main course, we will have duck-breast with lentils and probably some red/port reduction. I am going to pair that with a
1995 Rioja (CVNE Vine Real Reserva). This should also work fairly well, I guess.
What causes me headache it the cream of cauliflower soup that I would like to server between the two courses mentioned above. My plan was to add a small drop of good truffle oil to the soup. I thought this would be a great intermediate course that would guide us to the earthy flavours of the lentils and the duck. But what wine?
I know that wine/soup pairing is sometimes difficult, but in this case it should be ok, based on the earthy flavours of the soup. My first guess was a ripe full bodied white with a bit of age, then I was thinking about a light red (I have a couple of Beaujolais crus in my cellar, selection of aged whites is -very- poor).
What would you prefer?
Thanks, Robert PS: I am in Vienna, Austria.