Going to a dinner with friends and want pairing suggestions for any of these courses. Thanks in advance!
Fresh-made rigatoni, Abruzzi sauce, Pecorino
Roasted beets, feta, candied pistachio
Panned halibut, French green beans, olive oil smashed potatoes
Chocolate fig olive oil cake
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indybob posted:Going to a dinner with friends and want pairing suggestions for any of these courses. Thanks in advance!
Fresh-made rigatoni, Abruzzi sauce, Pecorino
Roasted beets, feta, candied pistachio
Panned halibut, French green beans, olive oil smashed potatoes
Chocolate fig olive oil cake
I know there are folks here way better than me at pairing, but I’ll offer my take. Barbera or Dolcetto with the pasta. Dry Rose for the beet dish. Thinking a heavier white Rhône for the seafood course. Call me whacky but we have had great luck pairing nicer Beaujolais with chocolate desserts. I’m curious to see what others chime in with, and I hope you come back with what you ended up choosing and how it went.
Thanks Bill! The only one I'd come up with is the white Rhone you'd suggested. Beets are tough to pair for sure, but Rose sounds nice!
I had to google “Abruzzi” sauce and laughed at what it was.
indybob posted:Going to a dinner with friends and want pairing suggestions for any of these courses. Thanks in advance!
Fresh-made rigatoni, Abruzzi sauce, Pecorino
Roasted beets, feta, candied pistachio
Panned halibut, French green beans, olive oil smashed potatoes
Chocolate fig olive oil cake
You could probably get away with one wine for the beets and halibut. A group of the Toronto guys are doing our yearly festivus in two weeks and had the same problem with beets. I'm bringing George Vernay Condrieu to pair with it and that would work with the fish too.
Or a rounder white burg.
For the dessert try an Aussie tawny.
Had the dinner last eve. I brought a 2003 White Rhone, but it had def. started to Madeirize, so it's going back for a refund (bought it yesterday). Wines that others brought that showed well with the food were a 1996 Sancerre that was very much alive and kicking, and good old Segura Viudas Cava.
Double D, haha, I get ya, and I was expecting marinara saucer too, but the version the chef made included pancetta and sausage he'd imported from that region of Italy. I didn't try it (don't eat red meat), but it got rave reviews.
We call it "gravy" where I live. 
