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Posts: 14825
Joined: 11/12/2011 From: Wandering between Coastal SC and South FL Status: offline
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quote:
ORIGINAL: tankofwine We're hosting a dinner with a few friends and would like some advice on pairings. Here's our lineup: Oysters 1er Cru Chablis Seared scallops with carrot puree, apple, browned butter, bacon dust Grand Cru Chablis Duck liver pâté on toasts with spiced apricot-Armagnac compote Monbazillac Duck confit cassoulet topped with seared duck breast Corbieres Cheese course with wine-poached pears and spiced nuts Quarts de Chaume Sticky toffee pudding with orange caramel, whipped cream and candied kumquats Armagnac Mostly wondering what to pair with the cassoulet, leaning big Rhone. If you have thoughts on the other courses, please don't hesitate. We have only just started to get a taste for dessert wines and know next to nothing. We're budgeting a max of around $50 a bottle. Here's my local if you care to give specific suggestions: https://www.chainbridgecellars.com/. Thanks so much for the help and Happy Holidays! Mike Great looking menu
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Tous les chemins mènent à la Bourgogne! "One not only drinks wine, one smells it, observes it, tastes it, sips it and -- one talks about it!" (in memory of drycab)
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