- posted 12 years ago
Once a quarter we have a group of 8 who get together at one another?s
houses for a ?gourmet dinner?. An excuse to indulge in food and wine ?
lots of each. For me, pairing wines is every bit as much a part of the
event as is the cooking. This Saturday, the dinner is at our place.
Thought I?d share the menu and pairings with you so you can kibbitz
and make me wish I had an unlimited supply in the cellar!
Appetizer ? home made anchoiade served on a variety of crudités and
crackers. Served with chilled Roederer Estate Brut (magnum).
First course ? Pear / leek vichyssoise. Served with our own ?06
Marsanne / Viognier blend, although some may choose to continue with
Second course ? scallops served atop a bed of leeks sautéed in a
reduced vermouth / crème fraiche sauce. Served with the Marsanne /
Viognier as above.
Main course ? seared (rare) duck breasts, sliced atop a bed of spinach
with a reduced post sauce. Accompanied with a potato au gratin
?Forestier? (an au gratin that also has two kinds of wild or exotic
mushroom). Served with a ?99 Rochebelle (magnum).
Dessert ? homemade chocolate / raspberry torte. Served with ???
unknown. One of the guests will be bringing a ?surprise? dessert wine.
OK ? bring it on ? how would you improve the pairings?