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I am serving dinner for 12 and am looking for some varietal pairings for the courses. None of the guests are wine O's so I will not be pulling/buying anything expensive. However several guests will expect something decent as they know I am into wine. Because it is an engagement party, I do need to work some Champagne into the mix. Although the meal is somewhat Italian, I am not really stuck on the idea of using Italian wines, in fact I have a limited selection (save for some Brunnello) of Italians.
So here is the menu:
Antipasto: Roasted red peppers, marinated artichokes, cornichones, Parma Prosuitto, marinated mozzarella, hard salami, ect.
Salad: Baby mixed field greens, seared diver scallops, Dijon mustard vinaigrette.
Main: Veal Bracciolle (veal scaloppini stuffed and rolled with prossuito, provolone, parsley) in white wine jus, whipped roasted garlic potatoes, garlic and olive oil sautéed broccoli rabe.
Cheese: Stilton, some sort of double or triple creme, an aged Gouda, maybe another, dried fruit, nuts.
Dessert: White chocolate crème Brule with raspberries.

Thanks in advance for your help.
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Antipasto: What's the stuff marinated in? Balsamic Vinegar? This is a tough one

Salad: Not much goes with salad... try a VERY acidic Sauvignon Blanc (preferably from New Zealand).

Main: Just about anything from Tuscany... I'm thinking either a Chianti, Rossi di Montalcino (since you don't want to serve Brunello) or a Vino Nobile di Montpulciano.

Cheese: Stilton and port is a match made in heaven!!! However, I'm positive it won't go with Gouda... nor the fruit or crème. Try some sort of meritage (Bordeaux, or a CA equivalent).

Dessert: COFFEE!!! I can't imagine any wine standing up to a white chocolate crème brule.


At any rate, all this sounds great. When should I be over??? Wink Please post your recipes for these, I'd like to try and make them!!!
Since you have to serve a sparkling wine I think the antipasto would be the place.

Salad. With scallops right? Sauvignon blanc is good but I think a Washington riesling would work too. (Read: Ch. Ste. Michelle/Loosen Eroica).

Main: Chianti Classico (Fonterutoli or Poggerino, of course)

I think a sweet wine will work with the cheese and the dessert. Canadian Icewine for sure!
When we were in Rome for our honeymoon we frequented a restaurant that served an off-dry Prosecco with a splash of Campari in it as a "welcome" drink. Should be fine with the antipasto and goes quit well with engagement!

Good suggestions from everyone. I definitely second coffee with creme brule.

Please post your final choices and let us know how they worked!
sorry, coffee is served AFTER desert.
and even though its a white choc brulee, i don't see how you find it difficult to pair it with wine Confused monbazillac, loupiac, sauternes, sweet sherry, sweet marsala, if you want to stay true to your italian theme, the choices are limitless. and any of them will be better than COFFEE! common now, save it for the morning ... for those who stay overnight Wink
I like the Prosecco idea for a sparkler. Zardetto is terrific and available just about everywhere. Nino Franco "Rustico" is a little more flowery. My favorite Prosecco is the Adami which is just a little more expensive than the Zardetto and a bit more complex.

as for pairing with courses...

Antipasto: Roasted red peppers, marinated artichokes, cornichones, Parma Prosuitto, marinated mozzarella, hard salami, ect.

Alsacian Gewurtz or Tokay-Pinot-Gris or Alcasian, Austrian, or German (Kabinett) Riesling.


Salad: Baby mixed field greens, seared diver scallops, Dijon mustard vinaigrette.

Could use the same wine as with antipasti. You could also use a white Rhone or a Chablis.

Main: Veal Bracciolle (veal scaloppini stuffed and rolled with prossuito, provolone, parsley) in white wine jus, whipped roasted garlic potatoes, garlic and olive oil sautéed broccoli rabe.


White: A full bodied Soave or Tokay-Pinot-Gris.
Red: Italy: A Ripassa (Zenato?), a Rosso di Montalcino, a good Langhe Nebbiolo or a higher-end Barbera would work. Rest of world: Gigondas, Chateauneuf du Pape, other good Southern Rhone, virtually any Pinot Noir.


Cheese: Stilton, some sort of double or triple creme, an aged Gouda, maybe another, dried fruit, nuts.

A Pinot Noir, Ripassa, or Moscato d'Asti. A Port would work with the Stilton, but overpower everything else.

Dessert: White chocolate crème Brule with raspberries.

Perhaps a vintage Port, though that could be a bit powerful. My first choice would be an aged Tokaji. For a less expensive option, try a Rutherglen stickie. For under $15 you can get a Buller Fine Muscat (RP: 94) that is delicious and would pair very well.


My $0.16

a

"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields
Interestingly, I wrote down all my recommendations before looking at other replies… and my response was almost identical to mwagner’s.
Antipasto … Prosecco. Zardetto is good – and cheap.
Salad… No natural pairing, but you could keep serving the sparkler or go to a high-acid NZ Sauv Blanc.
Main… Chianti Classico, but if you don’t want to do Italian, you could go with an elegant Ribera del Duero.
Cheese… California cabernet or a Bordeaux with some age on it. If you want to go Itlaian, you could do a cab-based Super Tuscan.
Dessert… Vin Santo? Or maybe go back to a sparkling wine, this time a slightly sweet sparkling Moscato.
numcwrt2,

I'm assuming it is your own engagement party, so congratulations!

You've already received lots of good advice, but to add to the confusion I'm going to suggest you consider a Franciacorta for sparkler, instead of a Prosecco.

While Proseccos can be very good, fresh sparklers, Franciacortas tend to be more complex and elegant.

Ca'Del Bosco and Bellavista are two very good producers.

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