Wine Pairings for a January 2007 Dinner Party
Hi: One of my resolutions for the New Year is to become more competent in pairing wines with food. I am serving the following dinner in January, and would welcome wine suggestions for the meal. I will be serving some nuts and apple slices and cheddar for nibbles with champagne. Sugeestions? Thanks so much...
4. Endive Pear and Roquefort Salad (Barefoot in Paris)
5. Chocolate Cherry Trifle http://www.foodnetwork.com/food/recip...
For your main, the traditional choice would be a red Burgundy. Depending on your budget, that could range from a generic Bourgogne to a Nuits-St-Georges, Beaune, Pommard, Gevrey-Chambertin, etc. You could also go with a coolish-climate Pinot Noir from the New World (think Oregon, New Zealand or California producers like Saintsbury and Calera). If you aren't using a Pinot Noir to make the stew, choose whatever wine you use or a better wine from the same region to serve with it. Côtes du Rhône has lots of possibilities.
No wine with the salad, TYVM.
The trifle doesn't look like a particularly easy match. I'd probably incline toward a Maury, Banyuls or Riversaltes or, failing those, a ruby or LBV Port (or one of their New World counterparts).
I would suggest a young Aglianico, or Pierdirosso. Also, traditional Primitivo (original red zin brought to Puglia from Croatia). Concerning dessert, I agree with the Port suggestion.
As far as the salad goes, tradition holds you don't serve wine with salad as the vinegar used in the salad dressing will affect the wine, making it, too, seem vinegary. This can be overcome with the use of lemon juice in lieu of vinegar, or with a very mild vinegar such as rice vinegar.