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+--- Thread: need descriptions? (/thread-665.html)
- Valerie - 10-04-1999
A few weeks ago I asked for your advice on what kinds of wines to serve with my five course meal:
Seared Scallops marinated in lemon juice and olive oil.
Cream of Artichoke Soup
Spinach Salad mixed with smoked chicken, apple, walnuts, and bacon with a djon mustard.
Roast beef of tenderloin in madeira/brown sauce.
White Chocolate Mousse with Strawberry Sauce.
Thanks to Randy and the rest You have sent me in the right direction and have now picked out the wines I'd like to use. The only thing is, I would like to know how to describe them to my guests. I know what the helper at the wine club told me but I was hoping somebody could put into words the necessary lingo I would need to insure my guests are appreciating what they are drinking to the fullest extent. So here is the list in serving order I appreciate all of your help! Also please forgive my spelling errors as I am not reading my own writing.
Pinot Grigio
Veuve clignot yellow
Brocard Mersault
Serafin-Gevrey-Chambertin
Tokaji-red label