BellaDonna 
Barrel Racker
Posts: 1890
 | | 10-05-2005 03:32 PM |
| A varietal would do (I am very into New World/Cali wines).
Cheeses:
Port Salut
Chaumes
Tallegio
Tomato Basil Soup
Coconut Shrimp with Red Curry Sauce
with 2003 Dr. Loosen Riesling
Salmon Croquettas
Canadian Bacon and Gruyere Gratin
Beef Tenderloin with Green Peppercorn Sauce with crusty bread
(Need a dessert dish)
Thanks in advance. | | |
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Al HooKoo
Las Vegas, NV
Wine Thief
Posts: 2639
| | 10-06-2005 02:49 PM |
| I would suggest the 03 AP Vin Garys' Pinot.
I read somewhere Peter Cargasacchi suggested Andrew's pinot with a grilled steak.
So it stand up to your beef tenderloin.
You should ask Andrew to suggest a decanting time. | | | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 10-06-2005 11:39 PM |
| Cheeses:
Port Salut
Chaumes
Tallegio................ Champagne.
Tomato Basil Soup......... 60 degree Sauvignon Blanc.
Coconut Shrimp with Red Curry Sauce
with 2003 Dr. Loosen Riesling
Salmon Croquettas............ "lean" Chardonnay.
Canadian Bacon and Gruyere Gratin......... "big" Pinot Noir.
Beef Tenderloin with Green Peppercorn Sauce with crusty bread...... 1998 Cabernet Sauvignon; I would suggest Jones Family.
(Need a dessert dish) Chocolate Fondue with the wine you are serving with it in it. Oz Tokay or Muscat.
Somehow I feel like my suggestions are pretty trite. | | | |
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BellaDonna
Barrel Racker
Posts: 1890
| | 10-07-2005 01:24 AM |
| I think I will take your advice for the cheese and champagne pairing.
What is a 60 degree SB? | | | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 10-07-2005 01:31 AM |
| I think the "smoothness" of a Sauvignon Blanc would go very nicely with a "smooth" tomatoe soup. But if the Sauvignon Blanc is served at the temperature most people serve it (i.e. way too cold) the contrast between the hot soup and cold wine will be too much. Therefore I would suggest serving the Savignon Blanc at a warmer temperature somewhere around the same temp and a Pinot Noir. 60 degrees is imo a wonderful temperature for any wine with a hot soup. As a matter of fact I like all my white wines at 60 degrees minimum (including Champagne). It is simple fact that any wine will show more complexity at a temperature between 60 to 65 degrees. | | | |
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whiner
Second star to the right, and straight on till morning
Wine Thief
Posts: 2875
| | 10-07-2005 12:12 PM |
| Quote:
Cheeses:
Port Salut
Chaumes
Tallegi
I like the Champagne idea; Actually, a Prosecco might also work. For still wine, I would look to dry Riesling from Alsace or Austria or else a white Chateauneuf du Pape. There really aren't too many New World wines that pair well with these cheeses.
Quote:
Tomato Basil Soup
Again, within the context of New World, I agree with davidn. I think a NZ SB in this case. If you're willing to go old world, an Austrian or white Rhone would be my choice.
Quote:
Coconut Shrimp with Red Curry Sauce
with 2003 Dr. Loosen Riesling
Sounds good.
Quote:
Salmon Croquettas
And, yet again, I think davidn gave you a good direction. I'm not so certain the Chard needs to be light/thin, though. Something like a PM or Aubert would not overpower these.
Quote:
Canadian Bacon and Gruyere Gratin
Within the context of New World, non-super-dark Pinot Noir (ie. not Loring, Siduri, AP Vin, etc). If you can find it in you to visit French wine, Chateuneuf du Pape or virtually any Piedmont. A rich Tokay Pinot Gris from Alsace would also pair well, if you wanted a white.
Quote:
Beef Tenderloin with Green Peppercorn Sauce with crusty bread
Dark Pinot Noir (such as Siduri, AP Vin, Loring, etc) a CA Cab with some secondary or earth characteristics, or a top-shelf Zinfandel, esp from the likes of Robert Biale from the New World. Tuscan, Ribera del Duero, or Bordeaux, if you're willing to go Old World.
a | | | I can't listen to that much Wagner. I start getting the urge to conquer Poland. <br>-- Woody Allen | |
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BellaDonna
Barrel Racker
Posts: 1890
| | 10-16-2005 04:21 AM |
| A little change in menu...
Assorted cheeses (may included chaumes, taleggio, and a few others)
NV Renard-Barnier Brut Champagne (France)
Baked brie Need wine pairing recommendation
Tomato Basil Soup I would rather not do NZ SB since I have served Kim Crawford too many times...other recommendations?
Coconut Shrimp with Red Curry Sauce with 2003 Dr. Loosen Riesling (Germany)
Salmon (or Chicken) Croquettas with 2003 Kosta Browne Sonoma Coast Pinot Noir (California)
I want to throw in a pasta dish, something that would go with an Italian red
Beef Tenderloin in a Green Peppercorn Sauce with crusty Artisinal bread with 2003 Turley Old Vines Zinfandel (California)
Chocolate fondue (with strawberries or pound cake) with R.H. Buller Fine Muscat | | | |
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BellaDonna
Barrel Racker
Posts: 1890
| | 10-16-2005 04:22 AM |
| I am also looking for a few cheeses that are rather inexpensive (since I will be having 30 or so guests) and non-winos/non-foodies will like. And I am looking to sneak in a Moscato there somewhere and need a food to go with. Any suggestions? | | | |
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ChangeMe
Master of Wine
Posts: 11169
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wineismylife
Arlington, TX
Master of Wine
Posts: 12722
| | 10-16-2005 01:52 PM |
| Quote:
I am also looking for a few cheeses that are rather inexpensive (since I will be having 30 or so guests) and non-winos/non-foodies will like. And I am looking to sneak in a Moscato there somewhere and need a food to go with. Any suggestions?
I'd just run to COSTCO and buy the mega block of cheddar and a white of your choice. Cube it. That'll be great as a "filler" cheese to surround the pates of triple cream, etc... At a gathering this size people aren't looking for you to serve them copious amounts of oestra and St. Andre.
How many bottles of each wine are you looking to have on hand, specifically the SB? | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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BellaDonna
Barrel Racker
Posts: 1890
| | 10-16-2005 02:47 PM |
| 2 bottles of each wine (I will be pouring every person's glass) | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts: 12722
| | 10-16-2005 03:07 PM |
| All of these are at least as good as the current Kim Crawford vintage if not better in many cases. All are easily affordable. I think I've tasted several of these at Farpointe over the course of this year so you might check there the next time you're in Southlake.
2003 Spottswoode Sauvignon Blanc
2004 Mount Nelson Sauvignon Blanc Marlborough
2004 Merry Edwards Sauvignon Blanc Napa Valley
2004 Crocker Starr Sauvignon Blanc Napa Valley
2003 Origin-Napa Sauvignon Blanc Napa Valley Gamble Vineyard
2004 Christian Sauvignon Blanc Barossa Handpicked Basket Pressed
2004 Pascal & Nicolas Reverdy Sancerre Cuvée Les Coûtes
2002 Henri Bourgeois Sancerre Le MD de Bourgeois
2002 Catherine & Pascal Rollet Pouilly-Fuissé Domaine de la Chapelle Vieilles Vignes
If you'd like I could donate a couple of bottles of the Crocker & Starr to the cause. | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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BellaDonna
Barrel Racker
Posts: 1890
| | 10-16-2005 03:13 PM |
| We'll see...
Concerning the stemware situation...and these are non-winos...I don't have 30 stems to provide. Should I do plastic 5.5 oz disposable "stems" or should I buy really cheap wine glasses (like the ones they use at restaurants which would run me approx. $1 per stem)? | | | |
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Edward Bowers
Palm Beach Gardens
Barrel Sampler
Posts: 2072
| | 10-16-2005 07:15 PM |
| I'd use glass for the impression. So what if they break a few. Plastic is really tacky.   | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts: 12722
| | 10-16-2005 10:23 PM |
| Quote:
We'll see...
Concerning the stemware situation...and these are non-winos...I don't have 30 stems to provide. Should I do plastic 5.5 oz disposable "stems" or should I buy really cheap wine glasses (like the ones they use at restaurants which would run me approx. $1 per stem)?
We're talking non-winos here mostly so buy a bunch of cheap glasses from Tuesday Morning, outlet stores, whatever. If you can get 30-40 at $1.00 per stem that would be great. You'll use them in the future at other events as long as you have the storage. Just my two cents worth. | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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BellaDonna
Barrel Racker
Posts: 1890
| | 10-17-2005 03:26 PM |
| What would pair well with Florentine Meatballs? | | | |
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