Wine dinner Round 2
My next wine dinner is a couple weeks out and the winemaker has asked to look over my menu. The wine guy at last month's dinner declared my pairings to be "perfect", which was quite a boost of confidence. This one is giving me a little trouble because the Mourvede I have with the salad course is so freakin' good, but doesn't really go one direction or the other. It's a little too fruity for the ribs - plus the Sangiovese will be outstanding there - and it's not rich enough for the dessert either. I'm hoping that the eggplant-pom combo will play well with it.
In April I'm doing two dinners, two weekends in a row. The second one is all vegetarian - which I'm really looking forward to. I also got to use this opportunity to educate the B&B owner to the fact that most vegetarian's don't eat fish. We're planning an all-seafood menu very soon, but the veg dinner is not the time.
Guests at childe_dirk's and M's wedding will recognize the rosemary polenta. What can I say? It's a winner.
Amuse Bouche
Viognier
Shrimp Cakes
Soup
Mistero
Roasted tomato & basil soup
Salad
Mourvede
Roasted eggplant salad with pomegranate dressing
Main
Sangiovese
Braised short ribs, rosemary polenta, carrots
Break
Lemon Granita
Dessert
Petite Sirah
Chocolate Mouse
In April I'm doing two dinners, two weekends in a row. The second one is all vegetarian - which I'm really looking forward to. I also got to use this opportunity to educate the B&B owner to the fact that most vegetarian's don't eat fish. We're planning an all-seafood menu very soon, but the veg dinner is not the time.
Guests at childe_dirk's and M's wedding will recognize the rosemary polenta. What can I say? It's a winner.
Amuse Bouche
Viognier
Shrimp Cakes
Soup
Mistero
Roasted tomato & basil soup
Salad
Mourvede
Roasted eggplant salad with pomegranate dressing
Main
Sangiovese
Braised short ribs, rosemary polenta, carrots
Break
Lemon Granita
Dessert
Petite Sirah
Chocolate Mouse