Help for wine party
Im cooking for a private wine party where the host is having someone come from a wine store to do a presentation. Im paring food for 8 wines for 22 people and would love some ideas. Starting with a champange moving to a cali chardonnay then getting into reds, such as burgundy etc big fruit forward blackberry, cherry etc. Then finish with a vin-santo? Plan to have different "stations" with 1-2 dishes at each maybe. I am not sending out 1 course with one wine, its going to be a fun laid back wine party with some great food. We are going to set up food in an area and let people come and pick. A cheese board(start or end?) Things like that. Thanks yall!
here are the wines
1. Deutz "Brut Classic" Champagne NV, France
2. Luca Chardonnay 2005, Mendoza, Argentina
3. Capitain Gagnerot Aloxe-Corton 1er Cru "Les Moutottes" 2005, France
4. Avignonesi Vino Nobile di Montepulciano "Riserva Grandi Annate"
5. Vinas del Cenit 2004, Zamora, Spain
6. Rosenblum "Rockpile Road Vineyard" Zinfandel 2005, Dry Creek Valley,
7. Torbreck "The Struie" Shiraz 2005, Barossa Valley, Australia
8. Felsina Vin Santo Chianti Classico 1998, Italy
with the champagne-gougeres(w/ reggiano grated on top), Scottish cured salmon canapes
with the whites- panee'd oysters, butter poached monkfish fillets,cold shrimp in raspberry mustard cream
with the reds- braised beef cheeks, lambsicles,meatball sliders, robust cheese
with the vin santo- Hunt has it right. almond biscotti is a must.
Now where and what time?
hey, i appreciate all the great feedback. I am wondering if you could all post 1 or 2 dishes, with easy prep for each wine. This is really going to be a fun, laid back, basic wine and food tasting. This is for novice people who just want some good food and wine and fun for thier friends. I am definitly going to do the Gougeres with the bubbles and definitly the almond biscotti for the vin santo. I dont need a dish with each dish so in the middle I would like to put out a couple platters, maybe with rack of lamb, some little tenderling sandwiches or do it sliced with a fruit sauce. Also, what works bes witht he chardonnay for after the bulle, would you recomend a salad, or a tart or pizza, using goat and mushrooms leeks? Thanks!
To consolidate your food offerings, but still match the wines nicely in order....
For the Chardonnay and Champagne (1&2), do something like a brie-based smoked seafood dip OR a grilled shellfish item.
For the Pinot (number 3), I really like something with duck & truffle here.
For wines 4 & 5 do a grilled lamb dish....
For wines 6 & 7, if you can find fresh venison that would be my first choice...
Sounds great. Cheese at the end (my personal preference), and add a Bdx. or Cal-Cab with a touch of age on it. Encourage the guests to try the cheeses with different wines (they have to either keep a bit, or have access to more). I structure the cheeses to compliment the last wines, that I pour, or bring out some (even whites, after reds) to go with the cheeses. I am usually hosting fewer than 22 though. When the guest list goes above 12, I have a caterer, who knows what I like and he, and his servers, work the cheeses into the wine scheme for a pre-dessert course.
Somehow, my invitation must have become lost in the mail...
Have fun, as it sounds great,
[EDIT]: biscotti (almond hint) with the Vin Santo would be a great treat. They are often "dunked" into the Vin Santo and eaten damp.
Given the way you're doing this spectrum of wines, I would serve the matching cheese right at that "station" rather than glomming a bunch of different cheeses together at a single station. So I've listed a "perfect" cheese(s) for each which you could serve at each station... Alternatively, if you put all the cheeses at one station, you run the risk of some rather unpalatable combos.
1. Deutz "Brut Classic" Champagne NV, France. This sparkler is heavy on pinot noir. Think oily fish, duck, truffle, grilling.... A smoked salmon and goat cheese dip is about perfect here.
2. Luca Chardonnay 2005, Mendoza, Argentina. Think shellfish, garlic, smoke, butter, nuts, and several veggies work very well here. How about a "mini-salad" of grilled shrimp and grilled asparagus dressed with garlic butter? Cheese: Alot work but Gruyere is exceptionally nice w/ Chardonnay and you've already had chevre in the 1st dish. You could also serve Comte here, it's the scrumptuous French sister of Gruyere.
3. Capitain Gagnerot Aloxe-Corton 1er Cru "Les Moutottes" 2005, France. Grilled duck w/ mushrooms with hint of truffle, enjoy. Cheese: Epoisses is a phenomenal match. Very aged cheddar (8 year if you can get it, 4 if not) is also very good.
4. Avignonesi Vino Nobile di Montepulciano "Riserva Grandi Annate"2003,
Crostini is a great pairing. Very nice also w/ a simple grilled lamb dish. Grilled or BBQ pork also very nice here. Cheese: Pecorino Toscano.
5. Vinas del Cenit 2004, Zamora, Spain
Favorite dishes here would be roast pork or grilled lamb. Note the "continuation" with the VN di M above. You'd maximize this stage of the tasting by serving roast pork w/ one and grilled lamb with the other. Diners would just keep their glass of VNdM and sip it alongside the Zamora dish and you score a double homerun. Ultimate cheese: Iberico. Alot of "great" spanish wine & cheese matches aren't so great, btw.... Also works well w/ Pecorino, Gorgonzola, and Chevre.
6. Rosenblum "Rockpile Road Vineyard" Zinfandel 2005, Dry Creek Valley, Venison, Lamb, dark-meat Turkey, hamburgers... BBQ, grilled. Ultimate cheese pairing: Hands-down it's Parmesan Reggiano.
7. Torbreck "The Struie" Shiraz 2005, Barossa Valley, Australia. One of the "ultimate" venison wines. Grilled venison medallions Cheese: Pecorino is perhaps the ultimate but it's alredy paired. Do Aged Gouda here, a fantastic match. Note as per other threads here... an '05 Barossa Shiraz is YOUNG as in WAY YOUNG actually... You'll probably need to decant this wine for several hours before serving.
8. Felsina Vin Santo Chianti Classico 1998, Italy. Almond Biscotti... as a twist try Pecan Pie slices or Tiramisu w/ Hazelnut dust.
re: Chicago Mike
CM, that's a very good idea, and then one doesn't have to worry about the guests still having the "right" wines, or limit the cheeses to what will go with the last wine poured. I guess that I am too much of a traditionalist, to really think outside the box (the cheese box, that is). Since I have to fight with my chef a bit to get just the right cheeses at the proper time in the event, then fight with the servers, as they have to put out a ton more glasses, I'll use your idea for the next event. I like it !
re: Chicago Mike
Mike's suggestion of serving the matching cheese at the appropriate food station is excellent, especially if you're planning on serving multiple cheeses.
I haven't had the pleasure of the Torbreck Struie, but I've had a lot of the '05 Barossa Shiraz recently, and I don't think several hours of decanting is really necessary.
I haven't had the 05 Struie - several months ago tasted the 04 along with a couple other (even pricier) wines from their lineup, and it was my favorite. Does it "need" a decanting? Probably not, but I think it clearly benefits from it - this is dense, powerful stuff and I would agree that the more air it can get before serving the better.
Good to know about the Struie.
I've had other '05 Torbreck offerings recently (Woodcutter's, Cuvée Juveniles) and didn't think the decanter helped much; a few swirls and 15 minutes in the glass pretty much did the trick.
Going through a lot of Two Hands stuff too (granted, slightly different style), and the '05 Angel's Share and Brave Faces didn't seem like pre-planned aeration would be a benefit. We'll see what happens with Bella's Garden in a couple of months.
I've been drinking the 05 Bella's Garden( it's shameful how sometimes I just can't seem to wait.) and other than a few minutes and a few swirls it's just great. The Struie, OTOH, was a lot tighter when I tasted it a few months ago. And did benefit on some opening. I'm not sure I'd go a couple of hours but 1/2 hr, would improve it.