Help with wine for wedding

[wondersofwine]

Welcome to the board. We enjoy international postings.
Sounds like a great menu. I usually pair salmon with a light- to medium-bodied Pinot Noir (red Burgundy in France) but with the asparagus I think a Sauvignon Blanc from Sancerre would be a better choice for the first course. Reverdy, Cotat, Cottat, Salomon, Mellot, and others are all reputable producers. Try to find a 2000 or 2002 vintage rather than the atypical 2003 wines.
The lamb shank would pair well with Syrah or red Burgundy. Perhaps a Croze Hermitage or Santenay or Marsannay (Bruno Clair is a reputable producer in Marsannay) or a Jadot Clos des Ursules from Beaune depending somewhat on your budget. The Croze Hermitage are usually not very expensive in the USA and probably less in France with Eurodollars.
I think you have the option of pairing the dessert with Champagne or a dessert wine. The caramelized peach would be attractive with Sauternes or a peachy German Riesling such as an Auslese from the Nahe, Pfalz or Rheingau regions (perhaps from Kurt Darting). For a Sauternes you might consider one from Guiraud or Doisy Vedrines but this would get pricy if you have a large wedding. Again it depends a lot on your budget and you might save expense by going to the Champagne and toasting with that. The chocolates match better with Banyuls, certain Ports, a red sparkling wine such as Banfi Rosa Regale Brachetto d'Acqui than with the Sauternes or German Rieslings. (The Rosa Regale is a fun wine--but not stuffy). Others will probably weigh in with additional suggestions.


[This message has been edited by wondersofwine (edited 06-30-2005).]