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Hello!
I'm planning a dinner party with the menu listed below and would like a few recommendations as to what to wines to serve ~ nothing too pricey please!
Appetizer ~
Brandied Chicken Liver Paté on Toasted Baguette
Salad ~
Field Greens with Apple Cider Vinaigrette & Walnuts
Entree ~
Rosemary & Garlic Marinated London Broil
Sides ~
Roasted Brussels Sprouts & Red Onions with Crumbled Gorgonzola
Simple Oven Roasted Potato Galette
Dessert ~
Orange-Spiced Poached Anjou Pears
Thanks in advance for your help ~ I'm looking forward to your suggestions!
Looking for recommendations ~
Replies
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20313202
- Reply by Philip James, Sep 27, 2008.
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LCW
Sauterne is the classic pairing for fois gras. The pate isnt as strong as pure liver, but a wine with some sweetness will work. Its the first wine however, so i'd suggest tempering it a bit. I would try an off dry German wine - Riesling or something similar. Lower in alcohol, with a bit of residual sugar to pair with the liver, but not so sweet as to confuse the guests on their first sip.
Here's a good example of what i's pair with the first course: http://www.snooth.com/wine/donnhoff...
The main course is pretty big all around: beef, onions, sprouts etc - Bordeaux or cab, or any spicy tannic wine to be honest... Personally I'd grab a right bank bordeaux as I like the more supple wines myself.
I'm struggling a bit on the dessert - how sweet is it? The wine should be sweeter than the dessert itself, so it would depend on if there was any sugary sauce...
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- Reply by lcw, Sep 27, 2008.
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Hi Phillip,
Thanks so much for the suggestions. I was thinking about a Bordeaux for the entree, but was unsure on the appetizer - the off dry Riesling sounds really appealing.
Regarding the dessert ~ I haven't made this recipe before and it calls for the pears to be poached in orange juice with a combination of brown sugar, honey and lemon juice added. Truthfully, I was planning to cut back the quantity of sugar and honey, as I don't much care for overly sweet, syrupy sauces. Any ideas in that case?
Thanks again!
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1712
- Reply by Majikk, Sep 27, 2008.
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The off dry Riesling for the appetizer sounds great. Personally I would go with a choice from Washington state or Australia.
For the main course a Bordeaux is likely expected, but I would choose a Petite Syrah or a soft Syrah blend.
For Dessert be careful not to get something too over powering. Because your dessert selection is Orange Spiced Pears I recommend a sweet Muscat. Recently I just tried a Ventana Orange Muscat that would be perfect to compliment the pears.
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20313202
- Reply by Philip James, Sep 27, 2008.
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Majikk - is this the Muscat you mean? http://www.snooth.com/wine/ventana-...
Thats the 2005, and the only one we show in stock.
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71272942
- Reply by Gregory Dal Piaz, Sep 27, 2008.
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Love the Riesling suggestion. That rosemary and garlic combo and the galette talks of the south of France to me. I'ld look for a wine with a bit of gamey funk, a large percentage of Mourvedre would work. Wines from the Languedoc-Roussillon offer great value and are usually Rhone style blends. Wines from Rimbert are some of my favorites, such as http://www.snooth.com/wine/st-chini... but if that's too hard to source maybe a domestic Mourvedre, also know as mataro might be the ticket. Cline has always produced a solid versio: tp://www.snooth.com/buy/cline-ancient-vines-mourvedre-2006/
Majikks Petit Syrah reccomendation is a great one and the http://www.snooth.com/buy/fleur-de-... is a delicious example.
For the dessert would opt for the unusual but available and inexpensive http://www.snooth.com/buy/keo-limit...
It's a traditional dessert wine from Greece produced in a solera, which simply means as wine is drawn from cask new wine is added creating a blend of wines from various vintages. It is a touch oxidized so there is some nuttiness to the wine but it blend notes of citrus and orange from the younger wines and a dried fruit character from the older wines that sounds like it would be a wonderful pairing for your dessert.
Good luck with your dinner!
For the dessert
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1712
- Reply by Majikk, Sep 27, 2008.
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Yes, that 2005 Muscat is exactly what I tasted at the Ventana Tasting room last weekend. My wife and I liked it enough that we bought a bottle and took it home with a berry topped cheesecake.
I highly recommend it chilled and paired with any fruit dessert on a warm day.