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+--- Thread: FOOD WINE PAIRING (/thread-659.html)
- MIRTHA C. MOTA - 05-27-2002
Please advice asap what wine will pair with the following menu:
AMUSE:Artichokes with Spicy Crab Baby artichokes filled with well seasoned crab pieces with capers, green peppers, green onions and mustard. Garnished with lemon wedges.
FIRST COURSE:She Crab Soup Creamy delicate crabmeat soup simmered with vegetables, some sherry, bay leaves and old bay seasonings.
FISH COURSE:Fillet of Flounder stuffed with Crabmeat Thin slices baked with butter and topped with crabmeat, bell peppers, paprika and old bay seasonings until golden and bubbly.
INTERMEZZO:Aragula Salad Fresh aragula leaves tossed with balsamic vinegar and pumpkin seeds.
ENTRÉE:Beef Tenderloin with Crab Tender beef steaks wrapped with strips of bacon, topped with sauteed crabmeat and served with Bernaise sauce.
DESSERT:Seasonal Zabaglione Seasonal fruit: strawberries, mango, peaches served with this frothy mixture of Marsala wine, eggs and sugar. MIGNARDISE Mint Sticks Peppermint candy sticks.
Thanks for your prompt response.
- Innkeeper - 05-27-2002
Hi Mirtha, and welcome to the Wine Board.
Amuse: Gruner Veltliner.
First Course Flounder: Sancerre or New Zealand Hawks Bay Sauvignon Blanc.
First Course Soup: Marietta Old Vine Red Lot #29.
Intermezzo: Santa Lucia Highland Pinot Noir
Entree: Crozes-Hermitage or Saint Joseph
Dessert: Bonny Doon, Muscat Vin de Glaciere
Mignardise: Port