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Bowmore 25 is divine. A bottle of that will go quickly.
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I hope its no where near 50k! I agree with your feelings about the sushi. I have been told by countless people that the Asians there will be looking forward to seafood. We agreed on no cooked fish/seafood as due to odor. There will be a smoked salmon display. Maybe I can cut out the sushi and just add more shellfish. I will make sure the Brie and Cheese display are together. Thanks for catching that. I will add a salad bar too.
For scotch I would get a couple that will add up to ~$500. They are also relatively local to you.
I am not much of a seafood eater (though I eat sushi if it's good quality) and you're right, Asians will be looking forward to the seafood. I know you said no cooked seafood, but king crab legs or something in your dinner choices would be easy to get ahold of and likable, langoustine or something like that, maybe. I've forgotten what it's like to live in the Midwest and not have tons of seafood, because now I live in Asia and am constantly surrounded by it and don't even like seafood that much...
Perhaps consider some Pinot Noir? Not only is it the "hot" grape, but it is very versatile with food and with a wide range of personal tastes. Spend $100/bottle on something from Burgundy, no need to creep to the $250 level.
I'm going to impose my highly opinionated beliefs here and suggest a bottle from Didier Dagueneau for yourself or the special guests (you wont be able to find enough for the whole party). You will be able to tell the difference between swill and a Didier. His '05 Pur Sang or '04 Silex were particularly memorable and rank among the very best wines I've ever tasted.
For the others, you don't need to do up to $200 a bottle. A $40-50 bottle of premier cru Chablis or Puligny-Montrachet or Meursalt (all of these are white burgs) will be great wines that are versatile with food and widely enjoyed by all palates.
I'd personally avoid California Chardonnay. Odds are it will be overoaked and have too much secondary malolactic fermentation going on and will thus overpower any decent seafood you serve (but perhaps you may want this?
One last thing. What do I do about demi-sec Champagne? Rose is not sweet enough for my mother in law. In fact she asked me yesterday how much Asti I was going to have there
One other thing, is this event in PA or NJ? I ask because PA has some hellish liquor laws and you might have a hard time getting all this stuff into the state.
In Columbus, Ohio
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