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Pairing request

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.

Reply to
Robert Ruzitschka
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With salmon, I would suggest a Chianti Rufina. Riesling? No way!

Robert Ruzitschka wrote:

Try a Lugana.

Try a Lugana.

Try a Lugana.

Reply to
uraniumcommittee
1) I think dry Riesling does well with smoked salmon (though big Chablis or lighter Cote de Beaune is my first choice).

2) Duck and traditional Rioja should be fine (though Burgundy is my duck wine of choice).

3) I think no wine will match brilliantly with cream of cauliflower soup. My first choice would be water, second would be a white with good acidity- Sauvignon Blanc, maybe. This is not the place to showcase an expensive wine.

Please post notes whatever you do.

Reply to
DaleW

DaleW wrote in news: snipped-for-privacy@o13g2000cwo.googlegroups.com:

Hi Dale!

It is actually a terrine made of smoked trout and raw salmon (poached and with a lot of cream) so it is definitely lighter (regarding the smoky taste) then something made of smoked salmon. So I am sure that the Riesling does well.

Burgundy would be my other choice of course, but I don't have one that is ready and I really want to try the '95 Rioja :-).

Interesting. I have a really nice Quincy, maybe I'll try that.

I will, I will!

Thanks, Robert

Reply to
Robert Ruzitschka

"DaleW" skrev i melding news: snipped-for-privacy@o13g2000cwo.googlegroups.com...

I think I'd try a halbtrocken (semi-dry) or even a feinherb (almost semi-sweet) one. Dry Germans don't have that much body, imho. A big Chablis sounds good to me, however. Anders

Reply to
Anders Tørneskog

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