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Help needed - Drink pairings to go with dinner menu (see reply #11)

post #1 of 19
9/29/10 at 9:11pm
Thread Starter 
I know nothing of such things, but there are many people here who do. Suggest a wine to pair with this - maybe a few good options so that I can see if I can find one of them.
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post #2 of 19
9/29/10 at 9:11pm
Red burgundy.
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post #3 of 19
9/29/10 at 9:12pm
Quote:
Originally Posted by AR_Six View Post
I know nothing of such things, but there are many people here who do. Suggest a wine to pair with this - maybe a few good options so that I can see if I can find one of them.

The obvious thing would be a red Burgundy. Hunt around for a village wine from a decent recent year. Expect to pay at least $20-$30.
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post #4 of 19
9/29/10 at 9:19pm
Thread Starter 
30-40 (assuming markup for the fact that this is Canada, after all) is fine. The issue is more one of me not understanding these terms (though I am aware Burgundy is a wine region in France this is about the extent of my knowledge). Wikipedia has informed me that a village wine will be identified by having the name of the village on the label. I suppose I could also just go to a store and ask.

This thread is likely to expand - I will probably need something to pair with at least one appetizer course and a dessert course (doesn't have to be wine, but some sort of beverage), but I do not know what those will be until the people who are making it decide on something. I have a particular plum wine that I would like to use with dessert but it will depend on others' decisions.
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post #5 of 19
9/29/10 at 9:26pm
Don't listen to them. Pair it with a Pinot Noir.
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post #6 of 19
9/29/10 at 9:26pm
Quote:
Originally Posted by AR_Six View Post
I suppose I could also just go to a store and ask.

this
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post #7 of 19
9/30/10 at 2:28am
Quote:
Originally Posted by Piobaire View Post
Don't listen to them. Pair it with a Pinot Noir.

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post #8 of 19
9/30/10 at 2:30am
Definitely a nice Zinfandel.
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post #9 of 19
9/30/10 at 10:17am
Quote:
Originally Posted by Piobaire View Post
Don't listen to them. Pair it with a Pinot Noir.

Horrible recommendation, Spatburgunder would be far superior.
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post #10 of 19
9/30/10 at 12:07pm
Quote:
Originally Posted by Johnny_5 View Post
Horrible recommendation, Spatburgunder would be far superior.

I had a really nice bottle of that a few weeks ago. Reminded me of a Burgundy.
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post #11 of 19
9/30/10 at 12:13pm
since when have you ever had a Burgundy?

actually, the last I recall was some Premier Cru stuff that was gifted to you.
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post #12 of 19
9/30/10 at 12:14pm
Ball like me son, I drink champagne with everything.
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post #13 of 19
10/4/10 at 1:54pm
Thread Starter 
Update: Now have 3 courses to pair drinks with. Please note I have no input on the menu, only for pairing drinks with it. Halp?

Olive tapenade and fresh bruschetta on a toasted crostini
No idea, need suggestions for apertif either with this course or beforehand. Ideas?
Boeuf Bouguignon with roasted fingerling potatoes and asparagus
SF Consensus: Red Burgundy of some sort. Going down to wine store shortly.
Upside-down rum pudding cake with an amber rum glaze
Thinking I'm going to track down a good plum wine - just need to find the particular bottle I'm thinking of. Suggestions still welcome however.
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post #14 of 19
10/4/10 at 3:42pm
Thread Starter 
Apparently I need to have this ready for the end of the day now... I throw myself on the mercy of those with well developed senses of taste. Particularly regarding the appetizer course or apertif. Lillet blanc?
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post #15 of 19
10/4/10 at 3:48pm
for the very start, one of my favorites (for sheer ease and yet great reception) is one part blood orange juice and two parts prosecco. Or, alternatively, just a good prosecco will be plenty and welcome with the tapenade.
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