Hello All, I'm preparing a German themed meal Friday: sauerbraten, red cabbage, potato pancakes; heavy and acidic, lots of vinegar. Any suggestions for a wine pairing would be appreciated. Thanks, Bill
Before the sauerbraten, red cabbage, and potato pancakes, have some caviar and Champagne. Next some cold poached lobster with ailoi and Chardonnay. Follow that with pan-seared magret with green peppercorn sauce accompanied by a Chateauneuf-du-Pape. Then have a cheese course with a Cabernet. Next, poached pears with a Scheurebe Eiswein. Then throw out the sauerbraten, red cabbage, and potato pancakes and remember to thank me.
It's not useless, secretary. Wrong, yet again. I tried to help the new poster from wasting a dinner. Just trying to help him raise his sights a bit is anything but useless. I'm guessing you're a big sauerbraten fan.