I need a wine buff please! What wine will go with the following dishes?!
Cost doesn't matter at all, I have access to an excellent vintner so!.!.!.!.!.!.First course is:
Lobster starter, with a creamy champagne sauce (actually we can drink champagne with that
Main course:
Roast Crown of lamb with rosemary and garlic, redcurrent jus, baby new potatoes and asparagus
Pud:
Lemony raspberry cheesecakeWww@FoodAQ@Com
Lobster starter, with a creamy champagne sauce (actually we can drink champagne with that
Main course:
Roast Crown of lamb with rosemary and garlic, redcurrent jus, baby new potatoes and asparagus
Pud:
Lemony raspberry cheesecakeWww@FoodAQ@Com
Answers:
With the lobster a good New Zealand sauvignon blanc such as cloudy bay if you can get it or most from the marlborough district and with the lamb a lovely pinot noir!. Again i would go for a New Zealand as they will not let you down and unfortunately some of the even classic french types can just when you need them to be good!. Unless you really want to change keep on with the pinot noir for desert also it will work excellently with fruity cheesecakes!. I wouldn't use a desert wine as i think it would be too cloying!. p!.s!. how about an invite!? I'm drooling!Www@FoodAQ@Com
For the first course, a Champagne would be absolutely brilliant!. The Lobster sounds more rich than complex, so you could go with a very good vintage Champagne!.
For the main course, the asparagus poses the biggest issue!. The strong, astringent character of asparagus will lay waste to subtle wines!. I'd also shy away from complex wines!. Even with a high buget, I wouldn't go overboard given all the very strong flavors!. I'd consider a California Zin or an Aussie Shiraz, but get a brawny one!.
I like the Sauternes idea for the dessert as well!.Www@FoodAQ@Com
For the main course, the asparagus poses the biggest issue!. The strong, astringent character of asparagus will lay waste to subtle wines!. I'd also shy away from complex wines!. Even with a high buget, I wouldn't go overboard given all the very strong flavors!. I'd consider a California Zin or an Aussie Shiraz, but get a brawny one!.
I like the Sauternes idea for the dessert as well!.Www@FoodAQ@Com
Hello sweetie! :o) xxx Well, I must say this menu sounds absolutely gorgeous! I am in agreement with you here, I think champagne would be absolutely brilliant with the lobster starter - the crispness of the wine will complement this gorgeous dish beautifully I think!. (I'm not a wine buff myself hon, but have asked my big bro's advice on this - because he most definitely is!!) I know a little about wine and cooking, so can offer my advice too :o) xxx) For the gorgeous lamb, you need a nice, smooth red wine to accompany it, maybe something along the lines of a classy French, full-bodied Red (Chateau Neuf du Pape) or something similar - I think it will go really nicely with your lamb, as it's velvety and smooth, but not too "in your face" for a better way of putting it! xxx Well, to go with your lemony cheesecake, hows about a lovely sweet Sauternes - that is the best dessert wine in my book (It's not too sticky or sickly sweet) and I think a little glass of that would round the meal off nicely - the sweetness will contrast with the gorgeous tartness of the cheesecake! xxx Hope this helps honey - save some for meeee, because I love crown of lamb! :o) xxxxxxxWww@FoodAQ@Com
The name of the best wine in the world is the one you like the most!. If you like red wine with fish go for itWww@FoodAQ@Com
Lamb - Cabernet Sauvignon
Dessert - Sauternes!.Www@FoodAQ@Com
Dessert - Sauternes!.Www@FoodAQ@Com
Given the strong flavors with the lamb, I would think an Australian Shiraz would be good bet!.Www@FoodAQ@Com
if you have the champagne, try a chateauneuf du pap with the mainWww@FoodAQ@Com
rose with the lot of it and , coffee and cognac to end it all !.Www@FoodAQ@Com
boons farm apple over shaved ice and a squeeze of limeWww@FoodAQ@Com