Provencal degustation - wine pairing help
- mandarin May 8, 2012 02:52 AM
I am preparing a 7 course Provencal inspired meal and after some help with wine pairings. I have ideas about style of wine (feedback appreciated) as well as any particular brands/suggestions would be great. Menu below. I would like to provide all French wines, but not essential.
Stuffed Zucchini Flower / Marinated Olives - pair with champagne
Delicate crab meat served with a velvety asparagus puree - a pinot gris or dry riesling
French Goats cheese wrapped in Fuille de brick pastry on a bed of mesclun leaves with a drizzle of honey walnut vinaigrette - Semillon
Seared duck breast served with sweet potato swirls, watercress & orange madeira reduction - Pinot noir
Oven Baked Lamb rack encrusted with Herbs de provence served with artichoke mousse
- -Shiraz or Grenache
Truffle infused Triple cream Brie served with rosemary pears, radicchio & truffle honey - Merlot
3 styles of strawberry compote served with lemon mousse & basil cookies - Gewürztraminer
interesting menu. Artichokes are typical wine-killers. I would serve Gigondas with that lamb if not for that artichoke. Actually, I'd serve those separately.
I also would be serving wines of the region. As Maximilien mentioned, Bandol (comes in red, white and rose) and Cassis (not the black currant liqueur). As well, there are lots of tasty and interesting wines made in Provence that completely sing with food in their style. and there are winemakers in California who mimic those styles, as well.
The wines of the Perrin family (famed for their Chateauneuf-du-Papes, but who also make less expensive but well-crafted wines throughout Provence) are well worth looking up. Their red and white Cotes du Ventoux and Cotes cu Luberon would go well with your menu. Also, this is Rose weather, and the best in the world are arguably from Provence! Yet you don't mention a one!
I would probably serve Rose with your first three courses.