As you prob have read I will be having the 1978 Heitz Martha's Vineyard and I am trying to sort out an order and probably will get 1978 Ch Rieussec.

I have a couple of things I am trying to figure out. The suggestion was made not to serve Sauternes and Port. Is this true even if there is an entire meal (probably 2+ hours) between flights? My thought is a 1978 Fonseca Guimaraens.

My original intentions are to serve the Sauternes as an apéritif. I could possible serve something with it but I don't want to detract from a 30yo bottle of wine.

I would then serve dinner perhaps a grilled filet (nothing too strong that would over power the wine.) I would probably have a potato with it. I am trying to think of another veggie to use but I don't want a clash. My usual staple is steamed asparagus, but I have read that is a wine killer.

After dinner I would like to serve the port. Maybe with cheese but probably also by itself (not everyone in attendance is a blue cheese lover.)

I am also thinking of adding Champagne to the beginning. Should this go before or after the Sauternes if I decide to only serve Sauternes I will be serving it after dinner. The bubbly will just be White Star (unless you can recommend something better in that price range.)

So in short:

Sauternes and Port or just one; if only one which?

If both, is Champagne going to take away from the Sauternes? (Probably a half hour between flights.)

Aps with the Sauternes or Au Naturel? (Side note, how chilled should the Sauternes be?)

What is a good veggie to go with the Heitz, steak, and twice baked taters?

And finally any other things I may be over looking.

Thank you very much for your help. I promise I won't bother you all like this again until at least my 35th b-day (although my wife's 30th is next year, hmmmm. Maybe I'll have a better grip by then.)

Curt

Hey Curt,
That sounds like a fun meal! My suggestions are to save the Sauternes for the grand finale and skip the port. I would serve a decent sparkler at the beginning which I think adds a celebratory kick off to the occasion. I like the Spanish Cava's for bang for the buck - Codorníu Cuvée Raventos Brut N/V is pretty decent. For guests who prefer a bit of a sweeter touch I add some Creme de Cassis to make a Kir Royale.

As far as the asparagus killing the cab, I wouldn't worry. The fillet is the match and I'm sure that will be appreciated. If you haven't already tried it, you might enjoy roasting the asparagus with some evoo and kosher salt. I prefer this method to steaming because of the colour, texture and the flavour. If you're wanting to use the port you could make a Mustard Port reduction for the fillet that would be quite yummy.

That leaves you with the Sauternes. You could stick with a basic cheese plate following the meal, depending on the guest(s), or maybe a creme brulee or fruit tart. Enjoy!!

Always start with Champagne! I'm not a big fan of White Star, even after the reformulation. Get a bottle of Heidsieck Monopole Blue Top or Duval Leroy if you can find them.

PH

I will echo PH and say start with bubbly. Unless you are serving foie gras, save the Sauternes for after dinner. It will be dessert all by itself.

Try Delamotte Brut - $30 and better than White Star. Can't go wrong with an NV Heidsieck either....

Curt –
I respect the fact that you want to pair a bunch of 1978 wines for a 30th birthday party, but why would you serve a ’78 Heitz Martha’s ($175+ retail) and a ‘78 Rieussec (probably $50+ for 375 ml), and a 1978 Fonseca Guimaraens (which has gotta be $100+ retail, no?), but then cheap out on the champagne -- and only spend $25/btl?!
Instead, go with an interesting, smaller-production, grower champagne from 1998 – look for Egly-Ouriet, Pierre Gimonnet, H. Billiot, etc. – that have a tendency to show some real terroir, like that Heitz of yours. They'll run you a bit more, but they're worth it.

I agree with bottmfishr. How about a nice NV blanc de blanc like NV Diebolt-Vallois Blanc de Blancs for under $50 or a NV Delavenne Pere et Fils Brut Rose for about $50. Selecting Champagne is a matter of style preference. Some love the bigness of vintage Bollinger which is OK later in the meal, but for the 1st one I like it lighter and a goodpalety cleanser.

Curt,

I concur with the others on the Champagne and leaving the Sauternes for dessert. About an hour after the last of the food is cleared, the Port can go with cigars if you want it included.

There will be about ten diners? Correct?
Two bottle of red wine- one glass per person- is going to seem sparse accompanying a beef course.
You might consider adding another, even if it is not a '78. Maybe an '88 Bordeaux, keeping with the "8" years.

This may be an individual preference, but I find that grilled meat is best matched with red wines far younger than 30 years. Grilling also seems a bit casual for the occasion. Have you, or would you consider, making Beef Wellington, or similar?

Since it's your birthday make sure you get the largest pour of the 78 Martha's!

Someone mentioned saving the port for later with cigars. I can think of no finer way to cap off a fine meal on a special occasion. You'll get a chance to relax and savor the Port sip by lovely sip.

A little late in coming but I was finally able to celebrate last night. After a year away, I am finally home so I decided that I would rather celebrate with just my wife.

We decided to go with Beef Wellington and it was delicious. It was also easier to prepare than I had thought. It was accompanied by roasted red potatoes and steamed asparagus and of course a bordelaise sauce.

We enjoyed it with the 78 Heitz which did not did not let me down. For dessert we enjoyed an apple tarte and a 375 of 03 La Tour Blanche.

I decided to save the 750 of Rieussec when there are more people to enjoy it.

Overall a perfect meal and a 30th B-day I will not forget.

Happy Birthday Curt!

Great way to spend your day, especially after being away. Grand choices/pairings. A meal for a King and meant to remember. Congrats.

Happy Birthday!