Big Meal- Need Pairing Suggestions Please!

quote:

Originally posted by RVARob:
Some really good friends of mine are having a group of us over for dinner. I have been voluntold to pick which wines to pair with each course. I was wondering if I could leverage the expertise of some of the members on this forum to help me pair. I'm not asking for specific wines per se, just generally some styles/varietals I should go after for each course. Thanks in advance!

Course 1- Asperges au jambon

Course 2- Cold White Bean Soup

Course 3- Salmon braise au quincy

Course 4- Boeuf au croute

Dessert- Chocolate creme brulee

I'm thinking I'll probably do a nice Bordeaux with the beef, but other than that I could really use some inspiration...

the first 3 courses would all pair beautifully with champagnes, i would choose an earthy, aged bordeaux for the 4th course and a sauternes for the 5th course.

if i were planning the meal, and based on what i have in my cellar, i would serve in the following order:
2000 pierre peters les chetillons BdB
1996 taittinger comtes or Pol Roger Sir Winston Churchill
1995 Salon BdB
1985 gruaud larose
2001 guiraud

quote:

Originally posted by RVARob:


Course 1- Asperges au jambon - Sancerre

Course 2- Cold White Bean Soup - Chablis

Course 3- Salmon braise au quincy - big CA Chardonnay, or I like TPE's Champagne suggestion here

Course 4- Boeuf au croute - Bordeaux

Dessert- Chocolate creme brûlée - Banyuls, or LBV or Ruby Port

I'm thinking I'll probably do a nice Bordeaux with the beef, but other than that I could really use some inspiration...

quote:

Originally posted by RVARob:
Some really good friends of mine are having a group of us over for dinner. I have been voluntold to pick which wines to pair with each course. I was wondering if I could leverage the expertise of some of the members on this forum to help me pair. I'm not asking for specific wines per se, just generally some styles/varietals I should go after for each course. Thanks in advance!

Course 1- Asperges au jambon

Course 2- Cold White Bean Soup

Course 3- Salmon braise au quincy

Course 4- Boeuf au croute

Dessert- Chocolate creme brulee

I'm thinking I'll probably do a nice Bordeaux with the beef, but other than that I could really use some inspiration...

TPE made some great suggestions so I'll try to swing an alternative route. Wine pairings are subjective as some people like symmetry while others enjoy lift and contrast. Also don't know your exact preps but will throw some out and you can add feedback if you think it's off.

Course 1- Asperges au jambon
Etna Bianco maybe from Sicily. Sancerre might do the trick.

Course 2- Cold White Bean Soup
Dry Gruner Veltliner. Aligote from burgundy.

Course 3- Salmon braise au quincy
I'm not familiar with au quincy as a flavor but I'm going to lean towards Burgundy.

Course 4- Boeuf au croute
Bordeaux with some age on it is the most obvious but I personally love beef and burgundy. A Vosne-Romane or MSD from 99 or 02 would be good. Or a Pernand-Vergelesses or Savigny-les-Beuane if you want to be a bit more economical.

Dessert- Chocolate creme brulee
I'd just eat it on its own.

Seaquam I'm honored that we think alike.

I'm totally with a Champagne with the asparagus.
Maybe a Chenin Blanc with the soup. Not sure how the soup is spiced.
As to the salmon, I like the idea of a Pinot Noir, probably Oregon.
Can't improve on the suggestions for the beef.
As for the dessert, you might look for a Banyuls. Classicly paired with chocolate.

I like that. What would u pair w what's in your cellar

First course. Merry vale Viognier
Second. 71 golden dal a white port

Quince is tart and sandy like pears I'd do a Dom Jacques prieur chard

W that much drinking I'd do a richer burg like a slutty Alex gambol echzeaux

And a chocolate crime brûlée screams for a 63 offley colhieta

quote:

Originally posted by g-man:
I like that. What would u pair w what's in your cellar

First course. Merry vale Viognier
Second. 71 golden dal a white port

Quince is tart and sandy like pears I'd do a Dom Jacques prieur chard

W that much drinking I'd do a richer burg like a slutty Alex gambol echzeaux

And a chocolate crime brûlée screams for a 63 offley colhieta

Oooh then...

Course 1- Asperges au jambon
2009 Francois Cotat Sancerre La Grand Cote

Course 2- Cold White Bean Soup
2010 Graci Etna Bianco

Course 3- Salmon braise au quincy
2009 Ghislaine Barthod Chambolle-Musigny Les Charmes

Course 4- Boeuf au croute
1999 Domaine Jean Tardy Vosne-Romanee Les Chaumes

Dessert- Chocolate creme brulee
2013 Home-made Yuzu-infused Vodka

quote:

Originally posted by Danyull:

quote:

Originally posted by g-man:
I like that. What would u pair w what's in your cellar

First course. Merry vale Viognier
Second. 71 golden dal a white port

Quince is tart and sandy like pears I'd do a Dom Jacques prieur chard

W that much drinking I'd do a richer burg like a slutty Alex gambol echzeaux

And a chocolate crime brûlée screams for a 63 offley colhieta

Oooh then...

Course 1- Asperges au jambon
2009 Francois Cotat Sancerre La Grand Cote

Course 2- Cold White Bean Soup
2010 Graci Etna Bianco

Course 3- Salmon braise au quincy
2009 Ghislaine Barthod Chambolle-Musigny Les Charmes

Course 4- Boeuf au croute
1999 Domaine Jean Tardy Vosne-Romanee Les Chaumes

Dessert- Chocolate creme brulee
2013 Home-made Yuzu-infused Vodka

Not sure I d do infused vodka w chocolate. But you can prove me wrong

quote:

Originally posted by Danyull:
Seaquam I'm honored that we think alike.

Great minds… etc.


Regarding salmon "au quincy," I'm pretty sure the salmon is braised IN Sauvignon Blanc (Quincy, from the Loire), not WITH quince. Personally, I would not like Pinot Noir, or any other red wine, with fish braised in white wine.

quote:

Originally posted by g-man:

quote:

Originally posted by Danyull:

quote:

Originally posted by g-man:
I like that. What would u pair w what's in your cellar

First course. Merry vale Viognier
Second. 71 golden dal a white port

Quince is tart and sandy like pears I'd do a Dom Jacques prieur chard

W that much drinking I'd do a richer burg like a slutty Alex gambol echzeaux

And a chocolate crime brûlée screams for a 63 offley colhieta

Oooh then...

Course 1- Asperges au jambon
2009 Francois Cotat Sancerre La Grand Cote

Course 2- Cold White Bean Soup
2010 Graci Etna Bianco

Course 3- Salmon braise au quincy
2009 Ghislaine Barthod Chambolle-Musigny Les Charmes

Course 4- Boeuf au croute
1999 Domaine Jean Tardy Vosne-Romanee Les Chaumes

Dessert- Chocolate creme brulee
2013 Home-made Yuzu-infused Vodka

Not sure I d do infused vodka w chocolate. But you can prove me wrong

You're not wrong, I just have no better suggestion. I don't really like chocolate that much, but when I eat it, I don't really need or like a pairing. I put a lot of simple syrup so it's pretty sweet. More like a palate cleanser than a pairing.

quote:

Originally posted by Seaquam:

quote:

Originally posted by Danyull:
Seaquam I'm honored that we think alike.

Great minds… etc.


Regarding salmon "au quincy," I'm pretty sure the salmon is braised IN Sauvignon Blanc (Quincy, from the Loire), not WITH quince. Personally, I would not like Pinot Noir, or any other red wine, with fish braised in white wine.

Ahh good call. I wasn't sure what au Quincy was. Definitely need to pair with Dageaneau Pouilly Fume Asteroide then.

quote:

Originally posted by Seaquam:

quote:

Originally posted by Danyull:
Seaquam I'm honored that we think alike.

Great minds… etc.


Regarding salmon "au quincy," I'm pretty sure the salmon is braised IN Sauvignon Blanc (Quincy, from the Loire), not WITH quince. Personally, I would not like Pinot Noir, or any other red wine, with fish braised in white wine.

Didn't know that. I agree. If the fish is braised in white wine, I'd use that same wine, or one close to it, for the accompanying wine.

quote:

Originally posted by RVARob:
Some really good friends of mine are having a group of us over for dinner. I have been voluntold to pick which wines to pair with each course. I was wondering if I could leverage the expertise of some of the members on this forum to help me pair. I'm not asking for specific wines per se, just generally some styles/varietals I should go after for each course. Thanks in advance!

Course 1- Asperges au jambon

Champagne. Alternatively, a really top notch white from Friuli (not "orange") or Alto Adige would also work. As might an Austrian Sauvignon Blanc.

quote:

Course 2- Cold White Bean Soup

Austrian Gruner Veltliner

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Course 3- Salmon braise au quincy

I had to look up what this dish is, but now that I know, robust Chardonnay all the way. I would go White Burgundy (but NOT Chablis). But, and I cannot believe I'm saying this, but hypothetically, if I loved Kistler, Aubert, etc rich-but-reasonably-balanced CA Chardonnays, this would be the time...

quote:

Course 4- Boeuf au croute

Ok, look almost any balanced medium to full bodied "old world" wine -- especially those from France -- will work here, but, I mean the number 1 choice would almost have to be a good aged Bordeaux. Probably Left Bank. Right Bank Bordeaux (again, with some age), richer Burgundy, Hermitage, non-over-the-top Chateauneuf-du-Pape, elite red Loire would all be very good or great pairings, though. After aged Left Bank Bordeaux, though, my second choice *might* actually be aged Barolo.

quote:

Dessert- Chocolate creme brulee

Water. If I had to do a wine pairing, I'd certainly choose aged vintage Port, though.

I'd look at:
1)Food friendly champagne or a Sancerre/Pouilly-Fume
2) depending on spice, Champagne, Pouilly-Fume, Pouilly-Fuisse, Dry Chenin, White Bordeaux
3) Heavier vintage (but not too old) Rose Champagne, an '02 Bollinger or Comtes
4)Aged Bordeaux
5)Banyuls or other Rancio or a Vin Santo

a tawny port (I personally like colheitas) typically work well with chocolates. the aged tawny has some great nutty nuances, baked spices and a lemony acidity that I think blends well with chocolate.

people typically suggest a ruby style port, but it's to overpower the chocolate. Except that chocolate is always sweeter than the port, so you end up with an extra sweet mouth full. you end up with something like chocolate covered acai berries. I'm not a fan of those but some people like em.

Wow! What great responses!! I really appreciate all of your opinions. Thanks for helping to make Saturday a great night folks.

The guy whose house we're going to has about 40-50 bottles of vintage port. I think he wants to open an '85 or a '77 post dinner. Therefore, I want to deliver on the dinner wines. Thanks again.

quote:

Originally posted by RVARob:


The guy whose house we're going to has about 40-50 bottles of vintage port. I think he wants to open an '85 or a '77 post dinner. Therefore, I want to deliver on the dinner wines. Thanks again.

if you know the houses he has, i can recommend serving/decant tips/times on the ports.

I like a lot of the suggestions posted. One thing I'd like to point out that the match does not have to be 1 wine - 1 course. A number of selections made overlap two, or more, courses with ease.[/QUOTE]