We're hosting a dinner party this coming saturday at our farm and we'll be using local produce from our farm and our neighbors. I've made some tentative pairings and I'm open to suggestions.
Various small "snacks" to start with in an antipasti format.
1999 Cristal Rose
Lobster and Scallop Seviche with spiced carrot vinaigrette
Provided the peaches are not too sweet, Climens should work fairly well. However the added Balsamic vinegar and Gorgonzola might tend to be a bit strong for the Climens - it all depends on how much of these less-than-subtle ingredients you add. If fairly strong, I might tend to match with a strong Italian sweet wine such as Malvasia delle Lipari such as older examples from Carlo Hauner. If the Gorgonzola is especially apparent, I might even opt for a fruit spirit such as chilled Kirschwasser or Framboise. There are also spirits made from peaches and from apricots that might be a better match. However good examples of these can be difficult to find in the US.
Well, you seem to already have things well in hand, Bill. My one comment is that the seviche might require a wine that is more overtly acidic than the Leflaive Batard-Montrachet. Maybe a Chablis or something from the Loire? Also, would an off-dry wine work better than a dry one? Maybe a demi-sec of some sort? Or how about an off-dry Champagne? Sparkling Vouvray maybe?
You've hit on the most problematic pairing of the evening for me. I do have a variety of Huet's that I'm considering. The carrot has me wondering if the natural sweetness of the carrot will clash with wine of any type.
I just read elsewhere today that the '02 Huet Clos de Bourg demi-sec is surprisingly accessible at this stage, although it certainly has a lot of life yet ahead of it. I don't think that the carrot would be a problem for the sort of wines we're talking about here.
Like Ken, I think the biggest problem is it looks like my invite was lost in the mail. :)
Like Mark,I think the potentially most problematic thing is the ceviche with the Batard. Unless you are heaping the vinaigrette on, if you make it with a fair proportion of oil I think the dressing is fine. It's the acidity of the seviche that might be an issue. I think it would be ok, but I'd try to put the seafood on a towel or something before plating, so the lime juice that it is "cooked" in doesn't cling too much.
With the '82 Cheval, are the tomatoes on side? I'd not use them diced as a "sauce" -let folks choose how much, as acidity again might be an issue. But I can't imagine you're letting tomatoes dominate (as I assume the cherries in the pheasant dish are an accent).
These are all tiny quibbles. I love obsessing about matching, but I also know that personally when I sit down to a meal it's fun to see how things work. If something doesn't work so well, that's what the water glass is for. Certainly seafood and white Burgundy, gamebird and PN, beef with Bdx, and peaches with Sauternes are damn good choices. Sounds like an incredible meal, and I look forward to you posting notes.
The seviche is actually quite well drained so the seafood is the star and the dresssing is just an accent. Same with the tomatoes. Here in the midwest where good, fresh ripe tomatoes and corn are only as far away as your garden it's a very common meal to have fresh corn and tomatoes with your protein. I am taking Mark's suggestion and will offer 2002 Huet Le Haut-Lieu Vouvray with the seviche and I might switch the 1988 Climens with a 1997 Renou Bonnezeaux Cuvee Zenith.
Everything sounds great. Looking forward to notes.
I love tomatoes and corn in the summer. Unfortunately, we've had lots of cool damp days thisyear, and Betsy's tomatoes are not ripening quickly. Plus we lost some to disease and birds/bugs. Did get some good tomatoes in a co-op/CSA box this week. The corn was ok but seemed like it might have been picked couple days ahead.
The Cristal Rose was a wonderful starter. Paired with grilled figs and seared foie gras, seared Ahi tuna on butter "cukes" and lobster claw salad on Endive leaf if was crisp and clean with berry notes. Full bodied yet not ponderous.
A "deconstructed" Seviche of diver sea scallops and lobster tail with fresh radish, herbs and a slightly curried carrot/ginger/key lime sauce which was added at service. The Huet was perfect. Was little sweetness there was gave way to a richness and lemony honeysuckle on the palate. A perfect match.
The wine was in perfect condition for drinking now. Filled with lush cherry fruits and mushroom so it was perfect with the pheasant dish. Just enough acidity to clear the richness of the foie gras. WIll probably drink well for the next five years.
The Chef added a small course of fresh wild striped bass quickly pan seared and served on a bed of white cheddar creamy polenta. I served the 2002 O. Lefalive Batard Montrachet. The wine was peachy, apples and spice with a rich yet brisk mouthfeel. Nice now but should be even better in 2-3 years.
Leather and cedar on the nose. A deep rich red berry component intially giving way to red currant and anise. The wine was still rocking four hours later.
The Climens was really quite nice with a firm orange zest running trough the middle. Very rich sweetness balanced by a bracing acidity leaving it sweet but not cloying.
Wow, some lucky guests! Just wow. :) I'm not the biggest fan of non-rose Cristal, but still want to try the rose someday, as consensus seems to be its far better than the vintage Brut. I'm glad re the bass course- I had this vision of some white Burg lover who attended dinner reading this thread, discovering he didn't get his Batard because of Dr. Lipton's suggestion, and tracking down Mark for revenge. :) Sounds great, thanks for posting.
Actually the Huet-Seviche pairing was the hit of the evening which was great because we had a few Loire sceptics in the crowd and they left dinner as believers!!
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