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.
>