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Some help with some pairings for a menu


#21

Just a thought … why don’t you offer a couple of wines as per @DavidTheChemist suggestion but “blind” and see which ones they prefer with each course. Just cover the bottles in tinfoil :wink::wink:


#22

I like these games! Here are some ideas, in order.


#23

Love Serol wines. They do seem to get a few bad reviews on line, no idea why!


#24

I’m really surprised that nobody’s yet mentioned sherry for the bread - a good fino or manzanilla could even probably carry through to the duck. These are all good.



For the duck, gewurztraminer is somewhat of a classic, and would also be something to widen horizons. Several on the list - this one is good quality, straight up-and-down gewurz, and ticks all the boxes that you’d need ticking:

Lightweight red sounds right for the chicken, and we’ve enjoyed that Marcillac - also something unlikely to have been on anyone’s radar.

@Leah’s idea of a blind tasting seems like a great way of making the evening interesting, too!


#25

Try Fiona Beckett


#26

Thank you all for your inputs. Very helpful. I think I will follow @Leah 's suggestion and serve them “blind”. These are the current front runners, but am still open to being swayed:

Bread:
@NickFoster 's suggestion of an orange wine has got the better of my curiosity


.

Duck:
This is the one I’m least sure about. Maybe, i should go for a riesling instead? (The Society’s Alsace blend has now sold out)

Chicken:
This has been on my wish list for a while. Thanks @Jcbl for the suggestion

Dessert
As suggested by @DavidTheChemist

There are 16 of us there for a long weekend so I’ll be stocking up on for some general quaffing anyway. Top of the list is some Crasto on the 6 bottle case offer, so we’ll have something to sub in if anything bombs.


And plenty of The Society’s Cava to keep us in a celebratory mood.


#27

And plenty of something still as well, I hope: those of us who really dislike all sparkling wine don’t find them ‘celebratory’.


#28

Must be quite a few people like an Alsace blend then?


#29

You could replace it with this Edelzwicker:


#30

Or this one- delicious, though definitely not dry:


#31

What makes you unsure? Tried gewurz and not a fan? Think it might be a bit too out there for your friends? Both are perfectly good reasons - just trying to understand your thinking.

I’d actually agree with @SPmember and not go for an Alsace blend, not because I think they’re bad or there are too many on the list (3 seems far from excessive), but because going for something varietal is a bit more distinctive, and more of a chance to broaden your friends’ taste horizons. Blends are by their nature more neutral than pure varietals. I guess it comes down to how much risk you want to take.


#32

Claret lovers may Lynch you … careful :hushed::rofl:


#33

Is that Lynch Bages?


#34

Very fair cop! I was extremely imprecise in my wording there. There are many fine blends out there. It was Alsace edelzwicker and gentil to which I was referring…


#35

I would probably go Gewurz rather than Riesling. However, I can see and understand why safety first might apply with an unknown group. I found with the WS blend that you could pick out two or three of the varietals with a bit of effort, and that might encourage newbies to try the flavours they liked?


#36

Do you not think, though, that you can pick out those flavours because you already know what you’re looking (tasting?) for? Someone unfamiliar might struggle. I do see where you’re coming from, though - get a taste for the style, and maybe decide to branch out.

Agree on gewurz over riesling, by the way, and I say that as someone for whom riesling is the king of grapes.


#37

Pinot Gris or Gruner V for me - always find they cut through the fat better

but we are all different!