<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>359101</id>
  <title>Multi-Course Wine Pairings For A London Bon Voyage?</title>
  <published_at>Thu Jan 11 00:55:17 -0800 2007</published_at>
  <post_count>3</post_count>
  <board>
    <id>34</id>
    <name>Wine</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>2175509</id>
        <content>Dear Hounds,

I have a friend moving to London and we're hosting dinner parties prior to her departure so we can enjoy parts of her wine collection. I'm looking for food pairings for the following California themed wine dinner:

1998 J Schram Sparkling Wine (Schramsberg) 
1999 J Schram Sparkling Wine 
1998 J Schram Sparkling Rose 
1999 Quintessa 
1999 Alexander Valley Silver Oak Cab 
2001 Alexander Valley Silver Oak Cab

I've already gleaned tips from ChicagoKat's Champagne post (thanks!) but am keen on getting the pairing right on the Rose. This is a group of 8 adventurous people who appreciate good wine and food. Any suggestions on what food to serve?

Thanks from San Francisco.
Natalie</content>
        <published_at>Thu Jan 11 00:55:17 -0800 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>28630</id>
          <name>natalie</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>2176423</id>
      <content>You will be able to send them off in style...

Since you already have the Champagne matches, for the Rose think "anchovy or sardines"... excellent matches are a great Bouillabaisse and/or Salad Nicoise... both beautiful matches.

For the Cabernet... Grilled steaks, Lamb Kebabs, Cheddar Burgers... but the ultimate #1 match IMO is prime rib....

Since you have a Champagne, Cabernet, and Rose on the table why not do a matching cheese course to send the meal over the top? The very best matches that would hit all 3 of your wines: Chevre, Aged Gouda, and Parmesan Reggiano.

Enjoy!</content>
      <published_at>Thu Jan 11 06:56:35 -0800 2007</published_at>
      <parent_id>2175509</parent_id>
      <user>
        <id>42549</id>
        <name>Chicago Mike</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2266565</id>
      <content>Me again, Chicago Mike. I dropped the cheese plate because a friend is now bringing the cream. Question: do I list "NV" on the menu, or do I just drop all reference to date, including the designation "NV," since it's non-vintage? 

Thanks!
Natalie

Lobster and Prosciutto Crostini with Garlic Parsley Butter
1998 J. Schramsberg Sparking Wine 
1999 J. Schramsberg Sparking Wine

Ni&#231;oise Salad With Anchovy Fillets
1998 J. Schramsberg Sparkling Rose

Green Beans Saut&#233;ed with Truffle Oil and Sea Salt
Roasted Tomatoes with Stilton
Salt and Pepper Crusted Prime Rib with Herb Jus
1999 Quintessa
1998 Alexander Valley Silver Oak Cabernet
1999 Alexander Valley Silver Oak Cabernet
1996 Leoville-Poyferre  Bordeaux

Scharffen Berger Chocolate Souffl&#233; Cake
N.V. Alvear Solera Cream
</content>
      <published_at>Tue Feb 06 17:12:09 -0800 2007</published_at>
      <parent_id>2176423</parent_id>
      <user>
        <id>28630</id>
        <name>natalie</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2179537</id>
      <content>Dear Chicago Mike,

That's excellent advice--I plan on following your suggestions!

Many thanks.
Natalie</content>
      <published_at>Fri Jan 12 00:04:05 -0800 2007</published_at>
      <parent_id>2175509</parent_id>
      <user>
        <id>28630</id>
        <name>natalie</name>
      </user>
    </post>
  </posts>
</topic>
