FOOD WINE PAIRING - Printable Version +- WineBoard (https://www.wines.com/wineboard) +-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html) +--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html) +--- Thread: FOOD WINE PAIRING (/thread-659.html) |
- MIRTHA C. MOTA - 05-27-2002 Please advice asap what wine will pair with the following menu: AMUSE:Artichokes with Spicy Crab Baby artichokes filled with well seasoned crab pieces with capers, green peppers, green onions and mustard. Garnished with lemon wedges. FIRST COURSE:She Crab Soup Creamy delicate crabmeat soup simmered with vegetables, some sherry, bay leaves and old bay seasonings. FISH COURSE:Fillet of Flounder stuffed with Crabmeat Thin slices baked with butter and topped with crabmeat, bell peppers, paprika and old bay seasonings until golden and bubbly. INTERMEZZO:Aragula Salad Fresh aragula leaves tossed with balsamic vinegar and pumpkin seeds. ENTRÉE:Beef Tenderloin with Crab Tender beef steaks wrapped with strips of bacon, topped with sauteed crabmeat and served with Bernaise sauce. DESSERT:Seasonal ZabaglioneSeasonal fruit: strawberries, mango, peaches served with this frothy mixture of Marsala wine, eggs and sugar.MIGNARDISEMint SticksPeppermint candy sticks. Thanks for your prompt response. - Innkeeper - 05-27-2002 Hi Mirtha, and welcome to the Wine Board. Amuse: Gruner Veltliner. First Course Flounder: Sancerre or New Zealand Hawks Bay Sauvignon Blanc. First Course Soup: Marietta Old Vine Red Lot #29. Intermezzo: Santa Lucia Highland Pinot Noir Entree: Crozes-Hermitage or Saint Joseph Dessert: Bonny Doon, Muscat Vin de Glaciere Mignardise: Port |