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+--- Thread: Basil Lemon Veal Chops and wine pairing (/thread-383.html)
- backforty - 02-25-2002
I'm serving a dinner party Saturday night featuring a Scallop Mousse for the first course, followed by a salad with which I will pour a Gewurztraminer. The main course of Basil Lemon Veal Chops with Fingerling Potatoes and Shitake Muchrooms, and an Herbed Baby Vegetable Medley has me stumped. Your wine pairing suggestion for the main course is very much appreciated. Also, any ideas for a desert wine to be served with Creme Brulee Avec Des Fruits?
- Thomas - 02-25-2002
For the veal chops here are some interesting choices: dry Riesling, real Chablis or Gavi di Gavi.
- mrdutton - 02-25-2002
I was vascillating between suggesting a Chablis (The real French stuff) and a Sauvignon Blanc.
- wondersofwine - 02-26-2002
Menu sounds good. For a dessert wine you might go with Bonny Doon Muscat de Glaciere or if you can't find that, a late harvest Riesling from US or Germany. If you go with a spatlese or auslese Riesling for dessert, you might try a Riesling Kabinett with the veal chops so your guests can contrast the drier and sweeter versions of the wine.
Oh, and welcome to the Wine Board. Hope you will be a frequent visitor/commentator.
- backforty - 02-26-2002
Many thanks to all of you for your great suggestions! I love this web site and will be a frequent visitor. I'll let you kow how the dinner and wines work out.