Wine and Food pairing

[wondersofwine]

Welcome to the board. Hope to hear from you often.

I'll take a stab at it and maybe IK or others will offer their opinions. The Riesling might be overpowered by the chili and salsa. Maybe a powerful Chardonnay or an inexpensive sparkling wine such as a Spanish cava.

The duck breast dish. I know a little cilanro can kill a delicate white wine and maybe a light-bodied Pinot Noir as well. I might choose a full-bodied Pinot Noir such as one from Brian Loring or Siduri. Or perhaps a Cote du Rhone or other Syrah would be better here.

For the beety dish, an earthy red Burgundy might be a good pairing--maybe a Gevrey-Chambertin or Nuits-St-Georges or maybe stick with a Cote du Rhone or Syrah from the previous course.

I like the idea of Zinfandel with the smoked pig. A Ravenswood or Rosenblum might be the ticket.

Port is usually a good "closer" with chocolate but consider also Banyuls or a sparkling Brachetto d'Acqui. I have become particularly fond of the Banyuls pairing.



[This message has been edited by wondersofwine (edited 10-31-2006).]