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+--- Thread: Okay, give me some hints! (/thread-292.html)
- mrdutton - 12-28-2000
New Year's Eve menu is heavy HORSEDOUVERS -
Hickory smoked ham slices
Country Ham - Edwards Surrey County
Cheddar Cheese Bisquits for the ham
Dijon Mustard
Spicy Brown Mustard
Lump BLUE Crabmeat Imperial (Appetizer, not an entre)
Asigo Cheese
Guyere Cheese
Port Salut
Slivers of Parmesano-Reggiano
Carrs water crackers
Small slices of Rye and Wheat Bread
Rye Crackers
Champagnes and sparklers that are available:
Dom, J, Krug, Schramsberg, Perrier-Jouet, Prosecco.
Also have lots of oaky Cali Chardonnay that I want to get rid of. (Should I offer a bottle to each guest and then let them suffer later?)
I have Burgess Zin, Burgess Cabernet, Cline Zin, a couple of wines from the Midi, some Bordeaux, some GSM, and some other good stuff. Plus a little bit of the 2000 Beaujolais is still hanging around.
Guess I should hide all of that, eh?
What would you suggest? (I am trying to clean house here a bit)
(IK - send e-mail if something caught your attention and we'll hold onto it! GRIN)
Can't wait for answers to this one........
- Bucko - 12-28-2000
When I have a hodgepodge of food, I find that Zins tend to work best, FWIW. If it must be a white, Sparklers or a big Sauvignon Blanc works well. Most importantly, ignore WW. After his Hogue comment, he has declared war between the great states of AZ and WA. We'll get him up here and straighten him out one of these days.....
Bucko
- Botafogo - 12-29-2000
Je Krug, donc je suis!!!!
(I Krug therefore I am)
Roberto
But Prosecco and Zinfandel should cover the bases as well.
- Drew - 12-29-2000
If I was attending I'd vote for sparklers and Zin but not the Cline.....soup nazi sezs I have to wait 1 year.
Drew
- hotwine - 12-29-2000
I'd put out the 2000 Beaujolais, the Chardonnay, and enough sparklers for toasting the new year. Hide the rest!
- Innkeeper - 12-29-2000
Bingo, Hotwine!
- winoweenie - 12-29-2000
That`d work for me Hots. WW