Wine pairing...

Hi all,

I'm planning a 2 course lunch with the following:

1st course: baked macaroni with bolognese sauce (baked too) It's not a 1st course actually. Sort of an appetizer and 1st course. portions will be half the usual size.

2nd course: kind of tricky to explain. boiled meat (beef) (instead of cooked directly in the pan its cooked with steam) with garlic and parsley (also boiled in the same process). boiled in a little beef broth which will be used as a sauce. accompanied with the chicorice & endive salad with dried cranberries and blue cheese.

cheese plate: standard cheese plate with parmesan, cheddar, old amsterdam and roquefort, served with baguette

What wines would you pair with the above (please restrice to german, french or italian!!)

Thanks, Max

Reply to
MaxMustermann
Loading thread data ...

Reply to
Joe "Beppe"Rosenberg

First course I'd go with a medium-bodied red with good acidity, perhaps a Chianti or Cotes du Rhone.

Second course sounds a bit like bollito misto (except with only one meat and different sauce, so I guess not). I'd assumed cooked through (boiling/steaming doesn't lend itself to rare) so maybe a more mature red. But the cranberries and blue cheese will make a tough pairing.

The reds would continue through the cheeses, except the Roquefort, so maybe add a Sauternes?

MaxMustermann wrote:

Reply to
DaleW

I'd suggest a Barbera with the first course (or a Tuscan Sangiovese), and a good, full-bodied red wine for the beef. However, the salad seems to me to require an acidic white wine such as an off-dry Riesling or Chenin. That wine could continue through the cheese course. To avoid palate fatigue, perhaps the wine served with the beef could be a fully mature Bordeaux of the less subtle sort.

HTH Mark Lipton

Reply to
Mark Lipton

Dang, you beat me to the Barbera. Besides the Bdx., I'm thinking Hermitage, and have it (plus the white from the salad) handy for the cheese course.

Hunt

Reply to
Hunt

Mark Lipton schrieb:

I was thinking on the same lines (nearly). I was going to start with a chianti/cotes du rhone. I have no experiences with cote du rhone wines so if anyone can suggest any wines, it would help, as I will buy a bottle or before beforehand and enjoy them myself :P

I would have moved to a bordeaux on the second plate. Alternatively, I would exchange the blue cheese with grated/hacked parmesan.

Another question... I always open with a few appetizers and a bottle of champagne. Does it make sense to open with an Alsation Riesling?

Max

Reply to
MaxMustermann

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.