A wine to serve with an Amuse

I will be serving an amuse of a one bite shrimp cocktail compleate with cocktail sauce, Lettuce and a small lemon zest curl. Should I serve a Alsace Gran Cru Riesling like a Trimbach Frederic Emile or a hiqh quality Gruner Veltliner from F X Pichler. Both will be current vintage. This course will be the start of a 6 course meal ending with an 8 puttonyos Tokay.

I would go with the GV. An Alsace Grand Cru Riesling of current vintage would be too young to really show it's best.

Alternatively Champagne is always a great way to start a meal.

I like the GV idea as well.

I would opt for a very dry neutral sparkler, simple Spanish cava perhaps.

But I'm a stickler for bubbly with holiday starters.

A little late to the party, but I'll second the bubbly. Freixenet Carta Nevada went over quite well at a Christmas Eve get together.

Bubbly for sure! Champagne if the company warrants the expense; Cava if not. But under any circumstances Brut!!!

Best
Rogov

Muscadet!

an amuse bouche is not a course and does not require a wine. a serving of wine with one bite deducts from the amount of wine with the 'real courses'; but if the guests happen to have some of their aperitif champagne left, well...... can't hurt. in other words, let the previous wine or the next wine do double duty - if one bite can be said to be on duty.

an amuse bouche is not a course and does not require a wine. a serving of wine with one bite deducts from the amount of wine with the 'real courses'; but if the guests happen to have some of their aperitif champagne left, well...... can't hurt. in other words, let the previous wine or the next wine do double duty - if one bite can be said to be on duty.

I totally understand what you are saying. The group I am doing this taste for wants a lot of different wines and and too many different plates of food. It is for this reason I am sneaking in a wine with the amuse. We will be serving a Bubbly from Alsace as an arrival wine. There will be 2 white wines served with each of the next two plates and 4 reds served with the main plate. A dessert wine will be the last wine served. A total of 11 different wines will be enjoyed.

So, um, how do I get an invite?

So, um, how do I get an invite?

Well, the dinner is in May of 2010. There is not an invite as such. The way it works is every time you come to a monthly tasting, a part of the $40 you donate goes towards what we call a "Blowout". We normally have them every 6-7 months and there is a different theme each time. We will have about $2100 to spend on this one. $400 for the food and $1700 for the vino. Normally I have been spending more on the food but the group felt that after the last "Blowout" where I prepared an 11 course meal that they would like to have more emphisis on the wine. We will have about 8-11tasters attend.

I've served Amuse Bouche just once, and have the spoons, but would like more ideas for serving them in the future. The one I used was a small glob of gorgonzola with a dab of honey on top. Guests liked it a lot and it was very easy to do. Your suggestions, please.