Need wine advice for some of these courses and how much to charge per person as my service fee. I know the menu doesn't have a focused theme, but people hosting don't care about one. I'm trying to keep the wines around $40.
So far: Apps:
Leek and Goat Cheese Tart
Brie Quesadilla's with a Pear Salsa and Honey Paired with a Marlborough SB and a sparkler. (Suggestions?)
Caesar Salad with a sparkler.
Soup: Board-O's Vichyssoise with Rombauer Chard (any other wine suggestions?)
Main course: Asian Grilled New York Strip with Grilled Asparagus and Browned Butter and Curried Rissoto Paired with Acacia Pinot Noir.
Dessert: Pina Colada Creme Brulee paired with 03 La Tour Blanche
Any suggestions with help me out immensely.
------------------------------ "All men will hate you because of me, but he who stands firm to the end will be saved." Matthew 10:22
Posts: 1720 | Location: Illinois | Registered: Jun 29, 2005
Originally posted by Berno: Dessert: Pina Colada Creme Brulee paired with 03 La Tour Blanche
My view: Don't f- about with creme brulee. I've never, ever had a flavoured creme brulee that was as good as a simple one. A perfect creme brulee with a good sauternes is a great way to end a meal.
Other thoughts:
Sauvignon blanc (Kim Crawford?) with goats cheese is a good pairing, as is bubbly. The sweetness of the honey and pear might make it too dry - maybe a riesling or viognier or gewurz instead? You have three cheesy dishes in a row - was that a deliberate choice?
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Posts: 6560 | Location: Santa Clara Valley AVA | Registered: Jul 02, 2004
Originally posted by Dave Tong: My view: Don't f- about with creme brulee. I've never, ever had a flavoured creme brulee that was as good as a simple one. A perfect creme brulee with a good sauternes is a great way to end a meal.
Agree 100% except I'd have capitalized "Sauternes."
Just one more sip.
Posts: 24834 | Location: NY | Registered: Oct 18, 2001
Originally posted by Dave Tong: My view: Don't f- about with creme brulee. I've never, ever had a flavoured creme brulee that was as good as a simple one. A perfect creme brulee with a good sauternes is a great way to end a meal.
Agree 100% except I'd have capitalized "Sauternes."
It's settled, then.
I had creme brulee with a 1990 Sudiraut. The sugar on top killed the wine.
------------------------------ "All men will hate you because of me, but he who stands firm to the end will be saved." Matthew 10:22
Posts: 1720 | Location: Illinois | Registered: Jun 29, 2005
Originally posted by Dave Tong: My view: Don't f- about with creme brulee. I've never, ever had a flavoured creme brulee that was as good as a simple one. A perfect creme brulee with a good sauternes is a great way to end a meal.
Agree 100% except I'd have capitalized "Sauternes."
tYPO.
http://scmwine.info
Posts: 6560 | Location: Santa Clara Valley AVA | Registered: Jul 02, 2004
Rotari doe's a nice Riserva Brut (vintage) in a great price range $15 for your caesar salad you will need to ask for this to be order but should only take a couple of day's! very dry!
Originally posted by Board-O: It's just supposed to be a light covering of sugar that's caramelized. It shouldn't have any adverse effect on Sauternes.
Agreed. It should just be a very light dusting of sugar. Just enough to caramelise, not enough to induce a diabetic coma. A common folly in poorly prepared creme brulee.
quote:
Originally posted by Dave Tong:
The sweetness of the honey and pear might make it too dry - maybe a riesling or viognier or gewurz instead?
Also agreed. I'd go with a Riesling myself.
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Posts: 53 | Location: Our Nations Capital | Registered: Dec 14, 2006
