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

Manton

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Originally Posted by AR_Six
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.
 

AR_Six

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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.
 

Piobaire

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Don't listen to them. Pair it with a Pinot Noir.
devil.gif
 

SField

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Definitely a nice Zinfandel.
 

Johnny_5

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Originally Posted by Piobaire
Don't listen to them. Pair it with a Pinot Noir.
devil.gif


Horrible recommendation, Spatburgunder would be far superior.
 

Piobaire

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Originally Posted by Johnny_5
Horrible recommendation, Spatburgunder would be far superior.

I had a really nice bottle of that a few weeks ago. Reminded me of a Burgundy.
 

gomestar

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since when have you ever had a Burgundy?

actually, the last I recall was some Premier Cru stuff that was gifted to you.
 

AR_Six

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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.
 

gomestar

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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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