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Wine Pairings with NYE Menu

g
gibbadness Dec 14, 2007 06:43 AM

Hi Everyone,

I'm hoping to get some help with wine pairings for the following menu on New Year's Eve. We're going to a local BYO, so I don't have any information about the dishes other than what is on the website. Thanks in advance!

1st Course: Sea Urchin, Scrambled Eggs, Caviar, Virginia Ham

2nd Course: Chick-pea cavatelli, lamb bolognese, yemeni spice

3rd Course: Turbot poached in truffle butter, cauliflower, saffron

4th Course: Roasted rib-eye cap, caramelized cepes, foie gras jus

5th Course: Cheese

6th Course: Warm Chocolate cake, toasted sesame ice cream, passionfruit

  1. c
    chefdilettante Dec 14, 2007 07:44 AM

    1st Course: Sea Urchin, Scrambled Eggs, Caviar, Virginia Ham

    Champagne

    2nd Course: Chick-pea cavatelli, lamb bolognese, yemeni spice

    Yemeni spice is the wild card. I'd go high acid, low tannin, e.g. barbera

    3rd Course: Turbot poached in truffle butter, cauliflower, saffron

    White burgundy (not chablis) or restrained New World chardonnay

    4th Course: Roasted rib-eye cap, caramelized cepes, foie gras jus

    Pull out your favorite medium/big red. Me, I'd do red Bordeaux but this will work with lots of things.

    5th Course: Cheese

    You don't know the types of cheeses, so hedge your bets: Moscato d'Asti, Molleux Loire (Vovray, Montlouis, etc), Alsatian vendage tardives, etc.

    6th Course: Warm Chocolate cake, toasted sesame ice cream, passionfruit

    Banyuls

    1 Reply
    1. re: chefdilettante
      maria lorraine Dec 14, 2007 11:22 AM

      Very nice suggestions.

      Good call on going with a barbera, even though it will be followed by a white.

      But wondering if the 2nd and 3rd courses should be switched for so that the delicacy of the turbot isn't lost -- because the lamb bolognese/yemeni spice will have been served just before. Those are powerful flavors.

    2. c
      Chicago Mike Dec 14, 2007 08:17 AM

      1st Course: Sea Urchin etc. Champagne blanc de blancs would be first choice... chardonnay would be 2nd

      2nd Course: Chick-pea cavatelli, lamb bolognese, yemeni spice
      Given where we are, very early in the menu, I'd probably go with riesling for this...

      3rd Course: Turbot poached in truffle butter, cauliflower, saffron
      The truffle is the wild card here, keep it subdued and go with a chardonnay here... the nice thing is that your blanc de blancs and riesling will also work quite nicely. Chardonnay and riesling are particularly nice with saffron, champagne and chardonnay are beautiful with butter, all 3 are great with turbot.., so just keep all 3 on the table. One guest might like the riesling connection with this dish a bit better, others might like the champagne, the chard, others will be "ooing and awing" about all 3.. so just keep their glasses full... after all this is New Years Eve :)

      4th Course: Roasted rib-eye cap, caramelized cepes, foie gras jus.
      First choice here might be barolo but most rich reds are going to be nice... cabernet, zinfandel, shiraz, brunello, are all great...

      5th Course: Cheese
      Be careful here... here's what you do... establish your EXACT WINES for the above dishes first... then pick the cheeses for this course. Don't go out and pick a bunch of random cheeses that don't dovetail well with whatever wines you finally select, otherwise you can sour this meal real quick. Examples of cheeses for the wines listed above would include:
      For Chardonnay (and blanc-de-blanc champagne): Chevre, Comte, Gruyere
      For Riesling: Emmental is awesome
      For the "rich reds": Chevre and Parmesan reggiano are very safe here.

      So, based on the above, your "final cheese course" for this meal, assuming the listed wines, could be: plain Chevre, Gruyere, Emmentaler, and Parmesan reggiano

      6th Course: Warm Chocolate cake, toasted sesame ice cream, passionfruit
      Moscato d'Asti would be first choice, and it's especially nice again given that it's a New Years Eve feast.

      Enjoy and drive safe

      3 Replies
      1. re: Chicago Mike
        g
        gibbadness Dec 14, 2007 09:48 AM

        Thank you both!

        1. re: Chicago Mike
          pierrot Dec 14, 2007 11:44 AM

          Chevre with red wine?! I really can't imagine those two together. I'd typically pair chevre with sauvignon blanc or gruner veltliner. even if it's herbed or marinated i'd go with a white.

          1. re: pierrot
            c
            Chicago Mike Dec 14, 2007 11:35 PM

            I've had plain chevre with nearly every red wine imaginable... cab, tempranillo, pinot noir, shiraz, zinfandel... beautiful with all of them... one of the most universally wine-friendly cheeses made.

        2. w
          whiner Dec 14, 2007 11:14 PM

          1- Champagne

          2- Rose Champagne, Pinot-dominated Champagne, Barbera, Riesling Spatlese or off-dry Alsatian Riesling

          3- Chardonnay-dominated Champagne, White Burgundy

          4- Aged Champagne, Chateauneuf du Pape, Brunello, Barolo

          5- Depends upon the cheese

          6- Rutherglen Muscat

          1 Reply
          1. re: whiner
            m
            mhoffman Dec 15, 2007 08:22 AM

            I like the way this guy thinks!

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