Tonight I am cooking a fancy, schmancy dinner with wine pairings. Here's the menu:
Warm Scallop Salad with Blood Orange Vinaigrette
Domaine Bott-Geyl Riesling Les Elements, 2004, Alsace
Cream of Sorrel Soup with Frazzled Potatoes (aka Hash Browns)
Monkey Bay Sauvignon Blanc, 2006, Marlborough, New Zealand
Passionfruit Sorbet
Roast Duck Breast with Sour Cherries
Vacqueyras Vieux Clocher Chateauneuf du Pape, 2003, Rhone, France
Bread and Cheese Plate (also served with the Vieux Clocher)
Brillat-Savarin, France
Smoked Gouda, Holland
Point Reyes Blue Cheese, California
Napoleon of Forbidden Fruit
Royal Tokaji 5 Puttonyos, 2003, Hungary
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