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
2002 O. Leflaive Batard Montrachet
Roasted Ohio Pheasant w/ Foie Gras, shaved fennel and Bing cherries
1998 Leroy Clos de Roche
Grilled Waygu Ribeye with Heirloom Tomatoes, Ohio Sweet Corn and
1982 Ch. Cheval Blanc
Grilled Ohio White Peaches with Balsamic and Gorgonzola Dolce
1988 Ch. Climens
Any suggestions on wine pairings are welcome.
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?
Just some thoughts,
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
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
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.
Bi!! wrote in news:1186750717.699462.259930
The Montrachet was my only quibble nad Vouvray takes care of it nicely -
tough FWIW a Graves such as la Louviere might work nicely.
Joseph Coulter, cruises and vacations
quoted text -
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.
All of the wines were "A's" :-)
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
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.