Help with wine selection

[dshipp]

The menu was given to me today and I need to purchase the wines tomorrow. Any help would be greatly appreciated.

Bruschetta and assorted cheeses - we know we're going with Prosecco here.

Roasted Garlic Soup with Prosciutto and Gruyere -?

Peppered Beef Tenderloin - I'm thinking this would be an Australian GSM, any better ideas?

Pear Spice Cake with Pecan Praline Topping -?

Thanks for your help!

[Innkeeper]

Roberto, where are you?

[mrdutton]

I would guess (since I have no real experience here) that if you stuck with the Prosecco for the soup course, you'd be doing alright. Another suggestion for the soup might be a German or Austrian Riesling.

The peppered beef tenderloin and Rosemount
GSM would, IMHO be a very fine match.

For the dessert, let me go out on a limb a bit. I'd like to suggest a brandy - an Eau-De-Vie - a light colored brandy that comes in a bottle with a real pear inside. I think that would be an interesting combination!

[This message has been edited by mrdutton (edited 10-27-2000).]

[Innkeeper]

Since time is of the essence, will leap into the breach, and take my lumps from Roberto later.

The Prosecco with the appetizer is great. Glad you can get it there. Then again, you have "The Hill", fried Ravioli, and all that.

With the soup, would go with the biggest, freshest Pinot Grigio you can find. If, all you can find is the overaged vino di agua that we usually find, go with an Oregoneon Pinot Gris. Another idea is a Fina Sherry.

The Australian GSM would be fine with the steak, but you might also consider a nebbiolo. Not one of the big Bs that take a decade or two to ripen, but one of the more approachable Nebbiolo D'Albas that is three or four years old.

For dessert would go with a white dessert wine. Personal choice would be Bonny Doon Vineyard, Muscat, Vin De Glaciere. Sounds like a great meal.

[dshipp]

My thanks to IK and mrd. I'm off to the local enoteca to see what is available.