Report - pairing a menu around wine
- Owen Nov 14, 2005 10:00 AM
Thanks to everyone who gave me suggestions. I had a guwerztraminer and a pinot noir that I wanted to serve and here is what I paired them with...
For the guwerz I served crab cakes with a spicy remoulade.I combined the crab meat with mayonaise and whole grain mustard and a splash of hot sauce. No bread crumbs! I baked them for about 20 minutes at 350. The crab was really highlighted and shone through the rest of the ingredients.
I made the remoulade with mayonaise, capers, flat-leaf parsley, and thai chile paste. It was perfectly spicy for the gewurtz.
For the main with the pinot, I served 2 small herbed roasted chickens with a porcini gravy. The sides were wild mushroom bread pudding and french green beans sauted with butter. It was the perfect accompaniment for the wine!
Thanks again for the guidance...