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+--- Thread: Clam Bake (/thread-756.html)
- randery - 07-18-2003
Having a clam bake w/ Lobster, clams (little necks and steamers), corn, sausage. Thinking Bonny Doon Pacific Rim Riesling,Duck Pond Pinot Noir, beer and soda. There will be some guest-brought sides like green salad and desserts. Any thoughts would be helpful. I'll be heading to the wine merchant tomorrow (Sat).
- Innkeeper - 07-18-2003
Those are good choices. Only thing I would add would be a South African or New Zealand Sauvignon Blanc.
- Kcwhippet - 07-18-2003
How about a Riesling from Haight? Support the local economy.
- randery - 07-18-2003
Thanks,IK, I'll pick up some Brancott SB. KC, I do not like the Haight wines at all. But since most of my guests are from out of the area, it probably makes sense to pick up a bottle or two of thier Riesling. Someone else might enjoy it.
- Kcwhippet - 07-18-2003
My wife and I were at Haight about nine years ago. Nothing they had was any cause for excitement then. Looks like they haven't improved much since. Anyway, it was just a half hearted suggestion to include their wines.
The Brancott Reserve SB, on the other hand, is an excellent choice.
[This message has been edited by Kcwhippet (edited 07-18-2003).]
- randery - 07-23-2003
Thanks to IK and KC for the suggestions. Great fun, The wine-drinkers were lovin' the selections. Never did get over to Haight, though.
- winedope1 - 07-24-2003
Randery- I often choose the Bonny Doon for my seafood suppers. Goes so well with the fresh stuff available here don't you think?
- randery - 07-25-2003
WD, it is a perfect match,IMHO. The cool crispness and clean taste are unbeatable. The Brancott is terrific too.