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+--- Thread: need help with menu planning (/thread-468.html)
- est2000 - 09-17-2000
This is my menu so far.
What wines go with these courses and why do you think so.
appetiser: Bruchette Assortite (assorted toppings)
Entree: Marinated baby squid with peppers, onions, garlic, celery and lemon
Main: Chicken breast stuffed with mozzarella, prosciutto in a lite tomato sauce
Dessert: Fresh fruit with amaretto cream
Coffees and chocolates: assorted coffees
:confused:
If you could help me i would greatly appreciate it.
thank you
- Innkeeper - 09-18-2000
Hi Est and welcome to the Wine Board. OK here we go:
Appetiser: 1998 Seaview Brut. This is a great aperitif wine and will marry with the varied flavors of your bruchetteas.
Entree: 1999 Rosemont Estate, Sauvignon Blanc. Has the acidity to cut through the lemon and other sharp flavors.
Main: Either a light barbera or light pinot noir. An inexpensive Italian Barbera such as Bertano would be my favorite. You might prefer the 1998 Willow Creek, Mornington Penninsula, Pinot Noir, Victoria. It is a light, though somewhat pricy, good choice too. Both these reds have the acid to handle the tomotoes, and the pizazz to handle the cheese and prosciutto.
Dessert: 1998 d'Arenberg Vintage Port, McClaren Valley. This shiraz based port will handle the amaretto cream. Would be a little concerned about a white dessert wine.
Coffee: Coffee.
- winoweenie - 09-18-2000
Ik, As usual , you`ve made the definitive recomendations. I would never make a deviation to your or Foodsters wineies because you seem to include SW`s in ALL your (Correct) responses. Even tho I dernt use them I know them dudes be GOOD. winoweenie
- Garbo - 09-22-2000
Heed the experts above, not me, but in the not-exactly-wine category a friend recently brought a chilled aged vermouth to a party and it was FANTASTIC with the bruschetta & pate appetizers. It was unique, and a big hit. Can't remember the name or year, but I can find out if you are interested.
- Thomas - 09-24-2000
Interesting comment Garbo. Sometimes I serve Lillet with appetizers, but it does depend on the fixins'. Lillet is a citrus-like fortified infusion of Bordeaux white wine.