admin
09-25-2007, 09:57 AM
Here's a dinner I am planning on having at my house in late October. Notes are from a friend who is a wine sommelier.
* Appetizer: goat cheese/sprinkled with basil
Wine – Prosecco - The goat cheese/basil combination should go very well with a higher acid version
* Salad – oil/vingarette
Wine: None - It is probably best to use this as a palate cleaning course as a simple salad easy on the onions in a light vinegarette
* Course 1 - Proscuitto/Cream
Wine: Tocai Fruilano is THE wine designed for proscuitto and its crisp acidity balances the saltiness in proscuitto and the fat in a cream sauce very well.
* Course 2 Tomato Sauce Based Pasta
Wine: Ripasso (Secco Bertani) The Secco Bertani Ripasso is my favorite “pizza” wine and should go very well with a tomato based pasta sauce.
* Cheese Course –
Wine: The second good component of pizza is mozzarella and ripassos generally match very well, the Secco Bertani is no exception. The combination of the mozzarella/ripasso should ease the palate into the dessert plans you have nicely.
* Dessert - lemon sorbet with blackberries and a drizzling of Chambord liqueur
Wine: Port - This should be a good combination so I am looking forward to your dessert specialty. The acid/sweet balance should end the evening with everyone having very happy palates.
* Appetizer: goat cheese/sprinkled with basil
Wine – Prosecco - The goat cheese/basil combination should go very well with a higher acid version
* Salad – oil/vingarette
Wine: None - It is probably best to use this as a palate cleaning course as a simple salad easy on the onions in a light vinegarette
* Course 1 - Proscuitto/Cream
Wine: Tocai Fruilano is THE wine designed for proscuitto and its crisp acidity balances the saltiness in proscuitto and the fat in a cream sauce very well.
* Course 2 Tomato Sauce Based Pasta
Wine: Ripasso (Secco Bertani) The Secco Bertani Ripasso is my favorite “pizza” wine and should go very well with a tomato based pasta sauce.
* Cheese Course –
Wine: The second good component of pizza is mozzarella and ripassos generally match very well, the Secco Bertani is no exception. The combination of the mozzarella/ripasso should ease the palate into the dessert plans you have nicely.
* Dessert - lemon sorbet with blackberries and a drizzling of Chambord liqueur
Wine: Port - This should be a good combination so I am looking forward to your dessert specialty. The acid/sweet balance should end the evening with everyone having very happy palates.