Going to put together a small wine tasting for about 6-8 people. Thinking of doing 3 varietals, each matched up with a couple of cheeses and a "finger food".
I suppose tradition says do a white and then progress, but I was thinking of starting with Pinot, then something like Cali-Cabs or blends? and ending with the bubbles.
Do you think this would work?

That's a good question. I don't know. All I can say is I wouldn't do it that way. Bubbly/Pinot/Cab

I guess it kinda depends on the Champagne. The best Champagnes that I have had are complex and very subtle. That would not work.


Test it out. Have a couple glasses of a Cab and then pop a Champagne. See how it goes.

I agree with David.

a

Me too. Starting with Champagne also sets a nice tone to the evening.

Champagne
Pinot
Sweeties

Potential hors'd'oeuvres:
brie with raspberry and almond in filo
lobster risotto cake
aged cheddar, blue and romano cheese straws
toast points with pate de foie gras canard
panko-breaded boursin cheese and artichoke bites
truffle custard cups
sirloin Gorgonzola brochettes
roasted olives with lavender & truffle oil
chorizo en croute
rosemary roasted almonds

add some cheeses - maybe
p'tit basque
dry aged jack
cambozola

Now which appetizers next to which wines?

Champagne with the brie and lobster/risotto cakes
Cab with the sirloin/gorgonzola
Zin with the chorizo en croute

I would do a Rioja with the chorizo appetizer...just my opinion. If you want to be adventorous, you could do sauternes with the sirloin/gorgonzoa appetizer.

I leave the "pairing" up to the people. Their "challange" could be to find which of the wines they like best with which nibbley.

The list looks exquisite except I do question the Chorizo. Chorizo imo is too spicey and somewhat salty and is difficult to get a decent pairing.