What would you pair w/ this menu. Don't pair for the palate cleansers, just the courses. And disregard pairing with the salad near the end. I don't want to see just the names of the varietals, I want to see the label, vintage as well. Don't forget to include reasons why you chose this as your pairing. Go all out, this is supposed to be fun.

First Course
Cream of Celery Root, Chive Oil, Shaved Truffles

Second Course
Monkfish & Scallop, Prawn Mousse Terrine, Braised Fennel

Palate Cleanser
Ginger Sorbet

Third Course
Seared Duck Breast over Wild Rice, Sauteed Kael & Caramelized Onion, Huckleberry Duck Jus

Palate Cleanser
Jasmine Tea Sorbet

Fourth Course
Braised Oxtail, Mascarpone & Rosemary Polenta, Sauteed Spinach, Medjool Dates, Au Jus

Fifth Course / Palate Cleanser
Raddichio, Belgian Endive, Persimmon, Lemon Vinaigrette

Dessert
Butterscotch Custard filled Chocolate Cup, Almaretto & Vanilla infused Whipped Cream

First Course
Cream of Celery Root, Chive Oil, Shaved Truffles
1983 Dom Perignon Rose

Second Course
Monkfish & Scallop, Prawn Mousse Terrine, Braised Fennel
1983 Chateau d'Yquem

Third Course
Seared Duck Breast over Wild Rice, Sauteed Kael & Caramelized Onion, Huckleberry Duck Jus
1998 Marcassin Estate Pinot Noir

Fourth Course
Braised Oxtail, Mascarpone & Rosemary Polenta, Braised Escarole, Au Jus
1997 Turley Zinfandel , Hayne Vineyard

Dessert
Butterscotch Custard filled Chocolate Cup, Almaretto & Vanilla infused Whipped Cream
NV R.L.Buller & Sons Caliope Rare Muscat, Rutherglen

Interesting choice on the Duck, David. I was thinking something along the lines of an aged bordeaux or a rhone.

I think the Huckleberry might be overwhelmed by a Bordeaux. Maybe if it were a 1962 or something.

The 1998 Marcassin is a pretty big Pinot and is drinking really well right now. Perfect with Huckleberry IMO.

Good thinking. The huckleberry would overpower and a big pinot would be the better match. I can taste that as I type this.

David, I am a bit intrigued why chose an aged champagne to go with the first course. Is this from experience?

Not to speak for Davidn here but...

I'm betting what you really want is a Rose Champagne and one that has developed some secondary nuances. I've had the 1983 Cristal Rose and from having it I'd assume that would be the reason.

And the 1983 DP Rose is currently available as a newly disgorged release albiet only in Mag. Depending on how many people you had you could probably have a little of it before dinner too.

and you sait to pull out all the stops

That's exactly what I meant skwid. With two people you could have a little before dinner too. With more there might not be enough.

Of course if I were dining with you skwid (as I will be this afternoon) I would always figure at least one mag just for you. The rest of us would just have to have whatever else might be around. It seems I remember something like that happening a couple of Saturday nights ago.

I would have brought a couple bottles of the 1983 DP Rose this afternoon but I have been told we are not supposed to bring anyghing. Oh well. Besides I'd rather drink your Cab with the Burgers on the menu.

Ok, I'll play:

First Course
Cream of Celery Root, Chive Oil, Shaved Truffles
2001 Dagueneau, Puuilly-Sur-Loire Silex
I think the crisp acidity of a Sauv. Blanc will complement soup well, while the minerality of this wine will be a nice complement to the earthieness of the Cellary Root

Second Course
Monkfish & Scallop, Prawn Mousse Terrine, Braised Fennel
2001 Pahlmeyer Chardoonay
The texture of Monkfish and Scallops to me screams Chardonnay.

Palate Cleanser
Ginger Sorbet

Third Course
Seared Duck Breast over Wild Rice, Sauteed Kael & Caramelized Onion, Huckleberry Duck Jus
2001 Sine Qua Non No. 6 Pinot Noir
This dish absolutely requires Pinot Noir imo. And the No. 6 has the stuffing to standup to teh bold flavors (particularly the Huckleberry)

Palate Cleanser
Jasmine Tea Sorbet

Fourth Course
Braised Oxtail, Mascarpone & Rosemary Polenta, Sauteed Spinach, Medjool Dates, Au Jus
1995 Monbousquet St.Emilion
Despite the sweetness of the dates, I think a soft elegant St. Emilion would be a fine match.

Fifth Course / Palate Cleanser
Raddichio, Belgian Endive, Persimmon, Lemon Vinaigrette

Whoops, I forgot the dessert - Davidn nailed that one absolutely perfectly imo.

I vote for either David or Eric. Name the time and place and I'll be there