My wife is finalizing the menu for our Christmas dinner.  For the starter course, she plans on making a roasted pear, radicchio & pecans with a Cambozola maple dressing.    What wine would you pair with it?

The recipe is in the LCBO holiday food & drink issue for those in the GTA  (but they make no wine suggestions!)

Original Post

i'd go with an austrian dry/offdry reisling.  You need more acidity to go with the sugar.

an alternative  would be  an aged tawny port.  

First thought is off-dry Alsatian Pinot Gris. 

Off-dry fuller bodied Riesling would also work. 

Or, actually, possibly a sparkling Vouvray. 

Last edited by winetarelli

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