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+--- Thread: wine for appetizer & dessert HELP (/thread-1060.html)
- lizzy - 05-30-2003
I hope someone out there can come up with a solution to my problem. I'm going to a wine tasting dinner party tomorrow night. They'll be 9 couples and we each have an assignment to bring a course and a wine that compliments that course. I'm making spanakopita (greek spinach pie) for an app. This dish has spinach, scallions and feta cheese wrapped in phyllo dough. I thought I would bring the Greek Retsina because it's the only greek wine I know, but it's very dry, white and cheap. I've been reading that a red is more appropriate with goat cheese. Also, I'm thinking of bringing a light dessert. Haven't decided on that yet, but if you have any suggestions on a great dessert wine that will go with just about anything, that will be helpful too.
Our menu consists of the above plus, Thai crabcakes w/peanut sauce, lobster bisque, salad with nuts and fruit, steak au poivre, red potatoe casserole, asparagus w/lemon, and peach cobbler.
- Innkeeper - 05-30-2003
Hi Lizzy, and welcome to the Wine Board. Go to an eclectic wine store in your area and ask for a Dry Red from Boutari to go with your pie. See if they have a sweet one to go with the dessert. If that doesn't work out get a Port. Australian "Ports" are another good option
- lizzy - 05-30-2003
Thanks, Innkeeper
I'll check out the Boutari's in the neighborhood. Hope to find it.