Proper food pairing

I have a dilema. What wines should I serve with what course.

Maine Lobster Medallions Beurre Monte
Fresh Maine Lobster poached in a Terragon Beurre Monte with fried hearts of palm. On a slice of Ciabatta toast. Garni of fresh lobster salad, American Caviar, watercress and Champagne Gelee
Pavillon Blanc 2007-8
Bertand Giraillet Sancerre 2007-8

Gnocchi with zucchini and sausage
Gnocchi tossed in brown butter, Italian sausage, shallots and zucchini ribbons
California Viognier 2008
Condrieu 2007

Should I serve the wines as is or should I switch them around?


Gary

I have a dilema. What wines should I serve with what course.

Maine Lobster Medallions Beurre Monte
Fresh Maine Lobster poached in a Terragon Beurre Monte with fried hearts of palm. On a slice of Ciabatta toast. Garni of fresh lobster salad, American Caviar, watercress and Champagne Gelee
Pavillon Blanc 2007-8
Bertand Giraillet Sancerre 2007-8

Gnocchi with zucchini and sausage
Gnocchi tossed in brown butter, Italian sausage, shallots and zucchini ribbons
California Viognier 2008
Condrieu 2007

Should I serve the wines as is or should I switch them around?


Gary

Any ideas on what the perfect after dinner spirt would be that everyone would enjoy. I like Grappa but that is an aquired taste.


Gary

Most spirits are an acquired taste. Lots of people say they all taste like medicine....

Unless you know your folks well, it might behoove you to have a variety of after-dinner drinks ready. (And I would never complain if there was gelato, too....)

[Jenise]

Gary, re the wines, I'd taste them before service and then serve the lightest or leanest first. If one shows a lot more fruit and is served first, it will make the second wine seem harsher by comparison.

Re after dinner, you're serving a lot of wine. I'd tend to look for something lower in alcohol than grappa at that point.

Gary, re the wines, I'd taste them before service and then serve the lightest or leanest first. If one shows a lot more fruit and is served first, it will make the second wine seem harsher by comparison.

Re after dinner, you're serving a lot of wine. I'd tend to look for something lower in alcohol than grappa at that point.

Jenise,

I have a real good idea of the flavors of the wine. The two Viognier will be simular in bouquet but different in body. My thinking would to have the lobster with the Viognier but I am afraid that the aroma might overpower a bit. The real question comes with the two other crazy wines. The Bordeaux SB is way different then the Loire Sancerre the brown butter will help with the Pavillion blanc but I am not sure about the Sancerre. I can use either duck, mild or hot Italian sausage. Maybe a bit of all three.

Gary

Gary, re the wines, I'd taste them before service and then serve the lightest or leanest first. If one shows a lot more fruit and is served first, it will make the second wine seem harsher by comparison.

Re after dinner, you're serving a lot of wine. I'd tend to look for something lower in alcohol than grappa at that point.

Jenise, I was thinking of an Averna or maybe a Limoncello.

[Jenise]

I have a real good idea of the flavors of the wine. The two Viognier will be simular in bouquet but different in body.

Then serve the lightest bodied one first. But let me ask this question: why not serve them both at the same time, two glasses? Rather than risk one not ending up with any food, let your guests compare and contrast. You'll probably find half like one best with the lobster and the other half prefer the other.

On the Bordeaux and Sancerre combination, in your shoes I would serve the higher acid Sancerre first. And I like the idea of the duck sausage, that feels more French and your chances of one of your guests having made a meal out of that kind of sausage at home the day before is pretty nil.

I have a real good idea of the flavors of the wine. The two Viognier will be simular in bouquet but different in body.

Then serve the lightest bodied one first. But let me ask this question: why not serve them both at the same time, two glasses? Rather than risk one not ending up with any food, let your guests compare and contrast. You'll probably find half like one best with the lobster and the other half prefer the other.

On the Bordeaux and Sancerre combination, in your shoes I would serve the higher acid Sancerre first. And I like the idea of the duck sausage, that feels more French and your chances of one of your guests having made a meal out of that kind of sausage at home the day before is pretty nil.

Jenise,

You are correct that I will be serving both the Bordeaux and the Sancerre together at the same time in 2 different glasses. The object is to have my guests understand the comparision of the same grape from two different areas. I will have the Pavilllion Blanc in the right glass and the Sancerre in the left. The Condrieu as the second or right glass. The question still remains. Lobster or Gnocchi with the Viognier?

Gary

[Jenise]

Gary, sorry, misunderstood the question, perhaps because I thought you had the right wines with the right food. Definitely the sauv blanc with the lobster for me.

Gary, sorry, misunderstood the question, perhaps because I thought you had the right wines with the right food. Definitely the sauv blanc with the lobster for me.

I know the question posed here gave us defined wines and defined food. But when I think of rich lobster, often served with butter, I think of chardonnay, white Burgundy, Chablis. And IIRC, others here (Howie maybe?) think of Vouvray.

Gary, sorry, misunderstood the question, perhaps because I thought you had the right wines with the right food. Definitely the sauv blanc with the lobster for me.

I know the question posed here gave us defined wines and defined food. But when I think of rich lobster, often served with butter, I think of chardonnay, white Burgundy, Chablis. And IIRC, others here (Howie maybe?) think of Vouvray.

Thanks for the post.
The Viognier and SB are not something that I can change. From what I am reading, you all are recomending the SB with the Lobster and the and the Viognier with the Gnocchi with the sausage. Would the duck sausage go better then the Italian with the Viognier?

Gary