Food Pairing Assistance

[WineEntertainer]

Hi: Am haveing a wine and food pairing party on Thursday evening: Am looking for moderately priced suggestions to accompany the following menu:

Swiss/Guyere Fondue with asstd. breads, veggies, and granny smith apples

Black/Green olive salad stuffed in cherry tomatoes

Seasoned nuts

mini crepes stuffed with Boursin Cheese

Smoked Salmon with dill sauce on pumpernickle

Hot crab dip

Assted baby quiches

Crostini with sauteed wild mushrooms and parmesan

Chocolate souffle cake with raspberries

Fruit tartletts with english custard

Would really welcome any input you have to offer. Many thanks.

[wondersofwine]

Welcome to the wine board. That's a party spread I'd welcome as a guest! You'll probably get suggestions from others, but here are my ideas:
Have a variety of wines available. A relatively inexpensive white Burgundy such as Rully, Montagny or a village Puligny to go with the hot crab dip and maybe the salmon, and crepes with boursin cheese as well. A pinot noir to go with the mushroom dish--an earthy Russian River pinot noir or maybe a village red Burgundy such as Nuit-St.-Georges or Gevrey-Chambertin. The olive salad in cherry tomatoes is a difficult one. I'll let someone else make a suggestion there. For the fondue, try to get a white Swiss wine such as Chasselas. If you can't find that, then a German Riesling Kabinett would probably match. A German Riesling Spatlese or Auslese might be nice with the fruit tartlets. Lately I've seen several recommendations for Banyuls with chocolate so you might try that for the chocolate raspberry dessert. Port goes well with chocolate (Australian port can be a bargain!)
Late harvest zinfandel is another option or Rosa Regale Brachetto d'Acqui, a sparkling red wine from Italy that is both inexpensive and low in alcohol (and has a raspberry flavor). If you have several wines open, the guests can do some experimenting with matches and maybe "discover" the perfect pairing for their tastes.

[Thomas]

I generally .like WOW's recommendations. If you can get a Sicilian red (Nero D'avalo), try that with the olives and tomato, or for a complete contrast, seek a Refosco from northern Italy.