We're having some friends over on Saturday to try the Tres Sabores Zinfandels. We'll be having them with a dinner of grilled Venison.

I'm trying to figure out what I want to do for an appetizer (with a different wine), since I don't want to overshadow the Zins (although I don't think we can!), and I want to do something other than a cheese plate.

I'm stuck. Any suggestions out there? Thanks in advance!

Geez, you could do anything...

-Blinis with Champagne
-Watercress, Belgian Endive, blood orange, pistachio salad with pistachio oil/blood orange vinagrette with an Alsacian Muscat
-Wild mushroom soup with a white Rhone
-Crab cakes with a chardonnay (or some SB)


ANYTHING


a

"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields

pan seared sea scallops on a bed of mesculan lettuce and sliced apple drizzled with balsamic vinegar with some champagne to drink.serve this all the time, always a hit.

These are great suggestions.

Yes, Whiner, I realize that I could do anything, but right now my mind can't come up with anything other than a cheese plate. I just needed a boost to start my mind working. Although from the suggestions here, I might not even have to do that!!

Thanks again!

you have any oysters up there in Maine?

Free Martha!

I think we can get 'em... Hmmm...

i had some oysters w/ caviar this last weekend as an appetizer and it was heavenly. they were on a bed of ice with Champagne poured into it... damn, i need to go back to vegas, maybe this weekend

Crab cakes. Garlic shrimp. Riesling goes with both.

How about some of those Maine Lobsters with a big Chardonnay?

Just one more sip.

All wonderful suggestions, and it certainly gave me the boost I needed - thanks!

Here's what we ended up with for our menu. It was a great night:

Appetizer:
Lydon's Mussel and Herb Salad with Croutons
Cavicchioli NV Sorbara Secco

Main Course:
Peter's Mignonette & Parmesan crusted Venison Roast
served over buckwheat waffle with onion sauce
Green Bean and Mushroom Fricassee
Irish Soda Bread with Ginger and Cardamon
Tres Sabores - 1999 Zinfandels from Rutherford Valley
Ken Bernard
Karen Culler
Rudy Zuidema

Dessert Course:
Pear Tart
Domaine Zind-Humbrecht 1998 Alsace Grand Cru Rangen Gewurztraminer

That sounds like a great menu. How many people did you have over? I have all the Tres Sabores zins ( 2000 ) and they are certainly big boys. I know that the winemaker suggests having all 3 at the same meal, but I love them so that I can't bear to give up 3 bottles in one evening. BTW, the last time I had the Karen Culler Zin we preceded it by champagne - the fresh acidity of the sparkler was a great contrast with the very rich zin.

quote:

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Originally posted by eyeman:
That sounds like a great menu. How many people did you have over? I have all the Tres Sabores zins ( 2000 ) and they are certainly big boys. I know that the winemaker suggests having all 3 at the same meal, but I love them so that I can't bear to give up 3 bottles in one evening. BTW, the last time I had the Karen Culler Zin we preceded it by champagne - the fresh acidity of the sparkler was a great contrast with the very rich zin.

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There were six of us. I am trying to find the Tres Sabores 2000 - the only place that I can find it only has the 1999. Not that that is a bad thing, but I'd really like to taste the 2000 now! It was so fun trying all three together - they were very different, and it sparked some wonderful conversation.

I know what you mean about the sparkler - we found it a great precursor (?) to the Zins, too.

Three days later and I can still taste that venison - it was GREAT!

Is it a first course appetizer or a help yourself before dinner appetizer?
bruchetta
stuffed mushrooms
hot artichoke dip with pita triangles
melon & prosciutto skewers