Food for Pinot Noir tasting?

[Garbo]

Help! Hosting a pinot noir tasting next weekend. In addition to the usual wine tasting noshes, what main course will best complement the wine and still be summery? Thinking along the lines of cold poached or smoked salmon, or lamb or something... Need to serve 16 people...

[Innkeeper]

Hi Garbo. Long time, no hear from. Salmon is pointing you in the right direction. Lamb not such a good idea. Duck, goose, game birds, and things made out of them would be terrific. Duck breasts in particular. Cold cuts made from any of the above with appropriate veggies. Don't worry about acidity. As you know, pinot can handle it.

[Garbo]

Thanks, IK. Long time no been here -- busy ripening a little something of my own so have sworn off the grape until my due date. (Until then, busy daydreaming about which champagne to celebrate the new arrival with...today I'm leaning toward a Perrier Jouet Blanc de Noir...SIGH.) Still have to take my at bat hosting our wine group, so for now I have to content myself with the food and not the wine. Never tried duck before -- maybe I'll give it a whirl!

[Innkeeper]

Congratulation Garbo. Hope all goes well with the little one. You celebration wine is right on. For your group, the breasts from eight lovely ducks sauteed in buttery OO, after marinating in Grand Marnier and orange juice, seasoned with salt, pepper, and fine herbs, and served topped with orange zest should even blow your LA guests over.

[This message has been edited by Innkeeper (edited 07-10-2001).]

[Garbo]

Not sure this mangy bunch deserves such finery! But my mouth is watering just thinking about your recipe! Thanks, I'll let you know the results!

[mrdutton]

Congrats on the upcoming new rug rat, Garbo. IK's recipe sounds just great and would surely be a great combo with Pinot!

[winoweenie]

You betcha' Garbo Congrats. I think the middle initials of WW would be sensational. WW And it's non-gender, goes wif' eiffer.