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What dish would you recommend?

This coming New Years Eve, our group (of six) will congregate to welcome

2010 - the 18th straight year we have done so.

This year, each party will bring a bottle of wine and prepare a dish to complement.

I have a single bottle of Clos Ste Hune 2001 - and I am struggling for inspiration.

I have searched on-line for ideas - but have developed a mental block.

So, may I call on the collective wisdom of the group - I have had the Trimbach CFE on a few occasions, but never the CSH - so I do have a vague idea what to expect.

Notwithstanding that it is now summer here in New Zealand (I am thinking of a cold dish to be served as a starter to the main course(s) to follow - with the wine only lightly chilled) - don't hold back with any suggestions.

All contributions and suggestions gratefully considered.

Note: Yes, I am well aware that this wine might be kept for another decade or two - but at 8 years, it is my choice of wine for seeing in 2010/

-- st.helier

Reply to
st.helier
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Reply to
Anders Tørneskog

How about a cold pork roast dish.

Reply to
Lawrence Leichtman

Perhaps something cool and spicy. Curried sea scallops? Seviche?

Reply to
Bi!!

In that case, I'm glad you got it right at last! ;)

pk

Reply to
pk

From and article in the Times: "Try your venison with Champagne"

"I've found five perfect matches: roast Cantonese duck and plum sauce with Romanee-Conti Echezeaux; a lightly poached peach with Chateau d'Yquem; seared kangaroo and baby beetroot with Rockford Basket Press Shiraz from Australia's Barossa Valley; pappardelle con lepre (thick ribbon pasta with hare sauce) with Biondi-Santi Brunello di Montalcino; chou croute garni with Trimbach Hunawihr Riesling Clos Ste-Hune."

pk

Reply to
pk

We usually have choucroute garni for New Years day as a traditional "good luck" dish...I'm not sure why sauerkraut is supposed to bring good luck but many of my friends eat it on New Years for that reason. Clos St Hune is not my favorite match for it as the bone dryness and acidity seems to make the kraut sharper and the acidity in the kraut gives the wine a metallic tang. I prefer something a bit more off dry. I also thought that kraut and pork seemed a bit heavy for a summer dish.

Reply to
Bi!!

One idea would be to go with sausage (like boudin blanc) without the kraut. I also like the shellfish idea,as far as spices some ginger is always good with Riesling imho But I had this wine last year, and it really is infanticide. Someone had to say it!

Reply to
DaleW

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