Hi. This will be a party of 52 guests and it will have many people in their 70's, then about 15 in the younger generation all the way down to 32. Do you think it is best to stick to just 2 wines plus a Champagne? I pretty much thought of the white being Ferrari Carano Fume Blanc and the red being Parallel 45 Cotes du Rhone to be served during hosr d'oeuvres time and at dinner. Champagne will be served with dessert. If you think there should be another type of wine with dinner at the next octave, let me know otherwise I am thinking that keeping it simple is good. (These people are not Wine Spectator readers per se!). Here is the menu for the event:

Hors d’oeuvres assortments:
1. Lobster medallion on brioche toast with chive gelée
2. Foie gras toast with truffle slice
3. wild mushrooms and ricotta filo triangle
4. mini croque monsieur
5. chicken satay with homemade peanut sauce
6. grilled vegetable salad on Parmigiano foccacia crouton
7. lamb “masala” on Nan chip
8. tomato and mozzarella amuse bouche

The Buffet:
Carving station with one cook in uniform:
1. Roasted boneless free range chicken with lemon thyme and natural jus
2. Mustard persillade rack of lamb
3. Roasted Strip Loin in salt crust with red wine and peppercorn sauce

Salads:
1. Wheat berries and toasted barley salad
2. Tricolor lettuces with honey mustard and shallot vinaigrette
3. Roasted beets salad with goat cheese and pickled onion with Italian parsley

On the mirror:
Coulibiac of salmon
1. Baby potato, sour cream and caviar
2. Stuffed egg garnish

In Chafing dishes:
1. Gratin dauphinois
2. Herbed butter vegetable medley
3. A selection of pasta with sauce
4. A bonus dish based on availability
Original Post
quote:
Originally posted by John in NYC:
PH:

I am diluting my Red Bull in the style that the upscale Beijing market drinks their Domaine de la ROmanee Conte - diluted with wine! :-)


Adding cola caffeine does not diminish the effects of red bull.

Btw to your question, I personally would love the option of champagne with some of the dishes and to start with.

Mmm champagne with the chicken dish... the tricolor lettuces ... the potato, sour cream caviar, the lobster medallion..

Keeping it simple is good though. 2 wines + champs typical for a party this size I wuold imagine.
I figure this is a joke, but anyway here goes:
1. Two wines are not enough
2. A nice non-vintage Chamapagne is excellent
3. A 90 point Sv Blanc from New Zealand would be nice nice and cole since NYC is HOT
3. A CDP would round out the "food"
4. A nice Muscat for dessert (Torbeck Boothie)
For the over 70 crowd, you may want to have a few bottles of Bonny Doon Pacific Rim Riesling. They seem to like a tad bit of resudual sugar in their wine.
quote:
Originally posted by John in NYC:
Hi. This will be a party of 52 guests and it will have many people in their 70's, then about 15 in the younger generation all the way down to 32. Do you think it is best to stick to just 2 wines plus a Champagne? I pretty much thought of the white being Ferrari Carano Fume Blanc and the red being Parallel 45 Cotes du Rhone to be served during hosr d'oeuvres time and at dinner. Champagne will be served with dessert. If you think there should be another type of wine with dinner at the next octave, let me know otherwise I am thinking that keeping it simple is good. (These people are not Wine Spectator readers per se!). Here is the menu for the event:

Hors d’oeuvres assortments:
1. Lobster medallion on brioche toast with chive gelée
2. Foie gras toast with truffle slice
3. wild mushrooms and ricotta filo triangle
4. mini croque monsieur
5. chicken satay with homemade peanut sauce
6. grilled vegetable salad on Parmigiano foccacia crouton
7. lamb “masala” on Nan chip
8. tomato and mozzarella amuse bouche

The Buffet:
Carving station with one cook in uniform:
1. Roasted boneless free range chicken with lemon thyme and natural jus
2. Mustard persillade rack of lamb
3. Roasted Strip Loin in salt crust with red wine and peppercorn sauce

Salads:
1. Wheat berries and toasted barley salad
2. Tricolor lettuces with honey mustard and shallot vinaigrette
3. Roasted beets salad with goat cheese and pickled onion with Italian parsley

On the mirror:
Coulibiac of salmon
1. Baby potato, sour cream and caviar
2. Stuffed egg garnish

In Chafing dishes:
1. Gratin dauphinois
2. Herbed butter vegetable medley
3. A selection of pasta with sauce
4. A bonus dish based on availability
John,

Sounds like a great time. While I haven't had your Fumé blanc selection, I have had a couple of bottles of the Parallel 45, and it is indeed a nice, inoffensive red that has enough stuffing to satisfy most "winos" who will attend. Besides the Champagne (Piper H' NV is a great choice), you might think about a pinot noir selection to augment the other two. I honestly think two or three wines max is fine. You're holding a party, not a wine tasting (not that they can't overlap- Smile) , and for the vast majority, "red or white," is all they know.

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