Wine pairing, three courses.?!
Wine pairing, three courses.?
Smoked Duck Risotto w/ Balsamic vinaigrette;
Grilled Rack of Lamb W/ stuffed grape leaves, served with eggplant, couscous & harissa;
Strawberry/Rhubarb crisp w/ Vanilla Gelato
-This is a project for wines class at the CIA. I have a set list to choose from (so I'm not digging for answers), but would love to have any knowledgable ideas. An exercise for all of us? I will happily take as many details as you want to devulge on why you think your wines would pair well. Thank you in advance!!
And, are there any wine reference books you would recommend?
Answers:
First course- 2004 Kendall-Jackson Highland Estates Alisos Hills Syrah described as "Full-bodied inky color with dark, lush and jammy blackberry and cola flavors."
* this was chosen as a pairing with a smoked duck recipe online and personally I would prefer a full bodied red wine with duck as it is generally buttery and hearty so I think this would bring out all of its flavor and hold up to the food without stealing the show
Grilled rack of lamb- Domaine d'Aussières, Corbières
"Bordeaux-styled Corbières delivered a rush of bright, red fruit flavors (especially pomegranate)"
* I would pair red wine again because white would overwhelm the lamb completely. This is a rich wine that will take away the lamby-ness of this food but yet wont take over the course. A thin or oaky wine won't stand up the the food while a rich wine usually goes perfectly with wine. When tasting the wine should be tasted with the food because alone most likely it will be too rich and powerful.
Strawberry/Rhubarb crisp
"The vast majority of quality sparkling wine isn't sweet (often it's labeled brut, a term that effectively means "bone-dry"), but that small percentage of sweet sparkling wine is one of the wine world's great secrets. Typically labeled sec or demi-sec, these are dosed with just enough sugar to make them ideal partners to sweet desserts"- taken from a website
*personally I would choose a mildly sweet dessert reisling
Good Luck...Hoepfully that was helpful, I tried...and fyi I wish I lived with you hehe
MD 20/20
Boones Farm
Night Train
Taste is like fashion and there are trends but no absolute rights or wrongs and is highly personal.
But just for fun, I would serve champagne with the first course to stand up to the smoke and vinigrette.
Either California merlot or Australian Syrah would go great with the lamb.
As for the dessert, either a Canadian ice wine or Late harvest muscat would be refreshing.
When it comes to wine and food pairing, forget books as they will never be able to keep updated with the on going development and menu items. Just build your own reference from experience and talk to as many chefs and wine makers as possible. Check out as many set dinners from other establishments and see how others pair their selections.
Chablis
Shiraz
Ice wine (dessert wine)