Help with wine selection

[mrdutton]

I would guess (since I have no real experience here) that if you stuck with the Prosecco for the soup course, you'd be doing alright. Another suggestion for the soup might be a German or Austrian Riesling.

The peppered beef tenderloin and Rosemount
GSM would, IMHO be a very fine match.

For the dessert, let me go out on a limb a bit. I'd like to suggest a brandy - an Eau-De-Vie - a light colored brandy that comes in a bottle with a real pear inside. I think that would be an interesting combination!

[This message has been edited by mrdutton (edited 10-27-2000).]