Hello everyone...I'm new here.

I am having dinner guests this weekend and plan to serve beef bourgingon (well actually beef pinot noir). So with the beef I am obviously going to serve the same wine used for cooking.

To start, I am doing a salad of fall greens, roasted beets, toasted walnuts, and goat cheese, with a citrusy dressing. I think that the pinot noir will go good with my salad as well, but I would like to also offer a white to my guests. They are recent acquaintances and I don't know their preferences yet. Can anyone suggest a white that would go with my salad?

Thanks in advance,
Kelly

Alsatian riesling seems like a safe bet to me.

My experience with Alsacian Rieslings is they need some age or they are somewhat bitter. I like the Mosel Rieslings trocken or even halb trocken. Perhaps a nice Loire Sancerre might go well.

You could keep with your theme and serve a nice white Burgundy - from Chablis perhaps.

That said, I am hopelessly biased to France when it comes to white wines. An unoaked California chardonnay will be good.

cheers,

If they are new friends I'd ask them for their preferences on what wine they like. It could be totally different than what direction you would be thinking for pairings.

quote:

Originally posted by kellyk:
Can anyone suggest a white that would go with my salad?

In other postings, steve8 has raved about what a great match Caymus Conundrum is with salad. Can't say I disagree

As someone with perfect taste, I would recommend bubbly, perhaps a Blanc de Noir, with the salad. It is the first course, goes well with walnuts and goat cheese, and dually serves as the proverbial cherry on top to toast yand relish your new friendship.

Sticking with an alsatian theme, how about a nice gewurztraminer?

The always modest W & F E is on the right track. Hard to go wrong with a champagne to start. I'd skip the Blanc de Noirs and go with a Billecart Salmon Brut Reserve. Big enough to stand up to the flavors of the salad, and it has a citrusy aspect that'll work with your dressing.

PH

serve the bubbly w/appts.
the salad because of the roasted beet's
i had the luna pinot gris in napa last week, an it would go great!
i think it was the 06 an the price is right!

Another vote for bubbles. Always a good way to start a meal!

Bubbles are always good. Can hardly ever go wrong there.

Alison makes a similar dish; we did it for friends who brought an Alsace Pinot Gris and that worked very well.

Tip: Get golden beets as well as regular red ones. Whole foods usually has them. Cook them seperately, obviously. Nice contrast in colours and subtle difference in flavour.

You guys rock! Thanks for all the helpful suggestions.

Cheers,
Kelly