Matching Wines with My Menu

[Innkeeper]

Hi Smaura, and welcome to the Wine Board. For the first course would recommend a Pouilly Fume or a Sancerre. The high acidity (crispness) in the sauvignon blanc in these wines would handle the acid in both the appetizer and the salad. For the entree would go with a Crozes Hermitage or a Gigondas. Both these Rhones marry splendidly with lamb. This long held conviction has been back up by a spate of articles in the recent wine press. For dessert would recommend Banyuls, a dessert wine made in the south of France primarily from grenache, or a Vintage Port. They both complement chocolate wonderfully. Gigondas is also made from grenache although it is dry. You may not want two wines from the same grape. All recommended wines except the Vintage Port would cost well below $60.