Wine pairing for pork w/mustard sauce, mushroom bread pudding, carrots w/star anise?
Hi 'hounds -
Having gotten such fantastic insights into my last pairing quandary, I'm back!
Company coming for dinner tomorrow night, and I'm leaning toward the following:
Savory ham and gruyere cake
Warm pecans with rosemary, cayenne and sea salt
Cauliflower soup with drizzle of truffle oil
Pumpkin soup with calvados and ginger
Roast pork loin with a mustard pan sauce (shallots, thyme, white wine, veal demiglace and wholegrain mustard)
Wild mushroom bread pudding
Carrots braised with star anise
Would fellow 'hounds have any thoughts on the wine pairings? I'm thinking either Champagne or a
2008 Chablis (Michel Colbois - interesting because it has just a hint of oak to it, giving it a roundness that I find lovely with cheese and nuts) for the nibbles.
Am totally at a loss for the soups, though the cauliflower/truffle option has me leaning toward a Chassagne-Montrachet. Pumpkin has me befuddled. I do have some lovely Norman cider that might be a quirky match.
For the pork etc - would love to pour both a white and a red. Alsatian Pinot Gris (2006 Maurice Schoech Cuvee Justin or maybe a 2008 Kientzler) comes to mind, because I love Pinot Gris with pork. I am also inundated with Alsatian Rieslings...Or could continue with the Chassagne-Montrachet (maybe better with the bread pudding than the pork itself. Reds - I'm awash in 10-12 yr old Bordeaux, which I think would NOT be a fortuitous pairing, and have several bottles of 2006 Morey St-Denis.
Any and all thoughts are welcome. Cheers!