What wines to serve with subsequent dishes

[thumper]

I'd like to vary a wine with each course - possible? Grateful for any advice offered ... . .

Seafood Gumbo (shrimp, scallops, lobster in tomato base)

Caesar Salad

Pate de fois

sherbet

Beef Wellington with peppercorn gravy, new red potatoes and green beans

warm gingerbread with hot brandy sauce

fresh fruit & cheese

[joeyz6]

Hi thumper. I would have Sauvignon Blanc with the seafood gumbo. Hopefully the others will post about the other courses, as I'm not as sure about those.

[Innkeeper]

Gumbo -- Vouvray (White Loire)
Salad -- Sancerre (White Loire)
Pate -- Santenay (Red Burgundy)
Sherbet -- Palate cleanser
Beef Wellington -- Cornas (Red Rhone)
Gingerbread -- Banyuls (Red Southern France)
Fruit & Cheese -- Sauternes (White Bordeaux)



[This message has been edited by Innkeeper (edited 11-23-2002).]

[joeyz6]

Darnit, I had a chance to taste a Banyuls for the first time today. I went wine-tasting at a salon de gastronomie in Orléans, but I skipped the Banyuls table despite advice to try some ... argh!

[thumper]

Wow! You guys are great!! Thank you - I was way out of my league!