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+--- Thread: i need help... (/thread-670.html)
- sapfaff - 04-25-2006
My girlfriend, soon to be Fiancé (I hope) are going to have a very Special night this Friday. I’m preparing dinner for us both. My question is, I’m starting dinner with a cheese fondue, and the meal will be main course of roasted garlic potatoes, fresh seamed or grilled asparagus, and slow woodchip grilled veal. The dessert will be her favorite, a simple angel food cake with fresh cut strawberries.
Now with that in mind; WHAT WINE SHOULD I BE SERVING, AND AT WHAT TEMPATURE???? PLEASE HELP. ANY SUGGESTIONS ONE THE FOOD ALSO TO FIT BETTER…
- wdonovan - 04-25-2006
You've actually got a great menu for an all Champagne dinner. If my wine budget was a hundred bucks, I'd serve a Veuve Clicquot Ponsardin (yellow label) non-vintage brut (~$20 a half bottle) with the appetizer, a Taitinger brut rosé (~$60) with the entrée, and a Brachetta di Acquii (~$20) with dessert. The remains of the dessert bubbly will keep a few days in the fridge with a pressure cap (or plain wine cork).
If I wanted to keep it down to $40 and one bottle, I'd make it the Ponsardin.
A true Champenoise "hopeful" might alternatively consider a Bollinger Special Cuvee NV brut or 96 Grande Annee (first $40, second $100) to pair with the veal. They are heavy enough to even wash down red meat (if executed properly). I'd jump at the chance to serve to rosé though.
Bon chance (good luck in French but probably misspelled).
Whoops, I'd better get a disclaimer in before anyone notices. Brachetta di Acquii is NOT a Champagne but a sparkling wine.
[This message has been edited by wdonovan (edited 04-25-2006).]
[This message has been edited by wdonovan (edited 04-25-2006).]
- dananne - 04-25-2006
Welcome to the wine board! Sounds like an exciting evening planned.
If it was me, I'd sub rosemary roasted taters for the garlic ones . . .
As for pairing options, I personally would go with an aged Rioja Reserva with the veal (Bodegas Monticello runs about $20, and is pretty widely available), but if you prefer whites, you could also go with a French or Austrian Pinot Gris or a Vouvray. Actually the Pinot Gris might be a good choice, as it could go through both the fondue and dinner. With dessert, I'd pick a demi sec Champagne, if I could find one, probably mostly because of the occasion. An Italian Asti would also work.
Good luck!
- Innkeeper - 04-25-2006
Veuve Clicquot has a sexy new Brut Rose' out that is supposed to sell for $55. Don't know how widely distributed it is, or even if it has hit North America yet.
- Botafogo - 04-25-2006
Carl, did the marketing weasels at Clicquot USA send you an offer you can't refuse? Remember this thread?
http://www.wines.com/ubb2/Forum20/HTML/000079.html
Step away from the Yellow Label, save money AND drink better bubbly!
- sapfaff - 04-25-2006
well i have just found out she is a huge fan of "blush". is that a referance to wine or champ... i boy i need help...
- Innkeeper - 04-26-2006
Blush is a table wine. It is a slightly pink wine made from red grapes usually Zinfandel that have only briefly been exposed to their skins (hence the term "blush"). These wines usually have oxymoran names such as White Zinfandel, White Merlot, or White Pinot.
If she likes pink wines, then get a pink sparkler.
- sapfaff - 04-27-2006
perfect that is all i needed to know thank you all so much. i would not believe how much easyer you make it on finding that perfect fit,