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Wine Pairing for Specific Menu

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TheeDuck Mar 28, 2012 09:47 AM

A close friend, who is a chef, is cooking for a few friends this weekend and I would like to contribute by pairing a some wines with her menu. I know enough about wine but was hoping that I could get a little more help. I have posted the menu below and I would like to get a few wines that are reasonably priced to pair with the courses.

1. Braised endive with bacon garlic and lemon.

2. Broccollini sautéed with anchovies and hot chiles.

3. Mussels tossed with garlic white wine, parsley and butter over homemade black pepper pasta.

4. Spinach salad with sherry mustard vinaigrette and tangerines sweet onions and sunflower seeds.

5. Classic chocolate mousse with seasonal berries.

Any recommendations are greatly appreciated

Thanks

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    goldangl95 RE: TheeDuck Mar 28, 2012 11:54 AM

    I'll take a stab:

    1. Endive is hard because it is so bitter. Braising it does help. Maybe a Sec Champagne? Or Riesling? A chardonnay will work if you are braising it so much, that it is no longer bitter.

    2. Bitter + hot chiles - Riesling

    3. Sauvignon Blanc or a Rhone white blend.

    4. Lots of sweet in this dish. Back to Riesling, sec champagne

    5. Port or a very sweet/late harvest zinfandel

    1. Chinon00 RE: TheeDuck Mar 28, 2012 06:48 PM

      1. Braised endive with bacon garlic and lemon. - Sharp sizzling SANCERRE basically rinsing the palate and melding with the acidity dish.

      2. Broccollini sautéed with anchovies and hot chiles. I'm assuming this is more of an Italian preperation not reaching Asian levels of heat. VERDICCHIO should be full bodied enough to absorb some of the heat and finish pleasantly.

      3. Mussels tossed with garlic white wine, parsley and butter over homemade black pepper pasta. - Which ever white WINE USED IN COOKING or a more refined version.

      4. Spinach salad with sherry mustard vinaigrette and tangerines sweet onions and sunflower seeds. - GEWURZTRAMINER. Mustard sounds like Alsace to me. Plus it's big enough to conquer sunflower seeds and sweet onions.

      5. Classic chocolate mousse with seasonal berries. CHAMBORD with a sweet CHAMPAGNE

      1. maria lorraine RE: TheeDuck Mar 28, 2012 09:15 PM

        1. Braised endive with bacon garlic and lemon.

        Rose bubbly loves bacon, and can easily pair with garlic and lemon.

        2. Broccollini sautéed with anchovies and hot chiles. With the heat of chiles, you need residual sugar.

        An off-dry Riesling. The Rose bubbly could also take this on. Careful on the heat (I know you're not the chef) -- they can kill the palate's perception of any subtleties. I usually never serve heat this early on in the dinner.

        3. Mussels tossed with garlic white wine, parsley and butter over homemade black pepper pasta.

        Muscadet sur lie, Sancerre, or one of my favorites: Savennieres.

        4. Spinach salad with sherry mustard vinaigrette and tangerines sweet onions and sunflower seeds.

        Haut Smith-Lafitte (Graves) white Bordeaux (to pick up on the orange and other flavors -- see the other posts on this), or off-dry Riesling. Your chef can use a little of the wine as the vinegar component in the dressing for a seamless pairing.

        5. Classic chocolate mousse with seasonal berries.
        Seasonal?? Red berries (strawberries, raspberries, etc.) are best with the pairings below:
        Brachetto d' Acqui, late harvest Zinfandel like Bella (my choice), or ruby port.

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