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Peanut 
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Joined: 01 January 1900
Location: Christchurch
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 Topic: Foodies and Wine Lovers Please Help!
Posted: 15 July 2010 at 6:49pm |
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Hey there ladies,
I am having a degustation dinner party at my house. There are 8 people and each person is bringing a course with wine to match. They are emailing me there course and wine prior to the party.
My question is when I sort the order out do I do it based on wine or food?
If wine how does it go? Resiling, Pinot Gri, Sauv, Chard, Pinot Noir, Shiraz, Cab Sauv?
If food? No meat, seafood, chicken, red meat, dessert.
Thanks sooo much for your help and input ladies.
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HuntersMama
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Location: Auckland
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Posted: 15 July 2010 at 7:19pm |
Ohh, sound great - can I come too? 
But sorry - no idea!
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myfullhouse
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Location: West Auckland
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Posted: 15 July 2010 at 8:11pm |
I am definately no expert but I would have thought that the order would be based on the food not the wine
Try this degustation at home website, it tells you the "rules"
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Peanut
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Posted: 15 July 2010 at 8:40pm |
Linzy, I found that website too but it didn't really answer my question. I am all confused. My thought was food order but then the wine wouldn't taste as good. 
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caliandjack
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Posted: 15 July 2010 at 9:26pm |
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In order of food.. with wines to match.
So starter, (no meat), seafood, chicken, red meat, dessert and cheese.
If your serving good wines with each course, it won't mater.
The other option is to have a palate cleanser between the meat and dessert if you wish. Usually a lemon or lime sorbet will do the trick.
Sounds like a yummie evening.
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  [/url] Angel June 2012
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SpecialK
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Posted: 16 July 2010 at 11:39am |
wow sounds awesome!
pretty much what caliand jack said, if you were doing a wine tasting you's start with lighter white, then bigger whites, then light reds and then bigger reds. If you have no meat, seafood, chicken, red meat in that order the wines to match them would naturally come roughly in that order as well.
Hope you have a lovely evening 
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peaceandlove
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Posted: 16 July 2010 at 3:04pm |
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I'm inspired!
i once went to a "turducken" dinner
it's a chicken stuff in a duck stuffed in a turkey - it was done by a local butcher and then cooked - had to be cooked really well but it was great -
the cook was pretty darn amazing too - she did chilli sugar coated almonds too yummmm!!!
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Peanut
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Posted: 05 August 2010 at 4:24pm |
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Ok, I am back for more help. Dinner party is tomorrow night and I am just trying to put the finishing touches etc to the menu so I can print it tomorrow.
Is this about right or what would you change?
Crispy Chicken Sushi.
Cherubs Methode Traditionelle .
Salmon Baskets
Lindaeur Sparkling Sauvingon Blanc
Roasted Pork Belly and Potatoes
Wairau River Reisling
Palate Cleanser—Frozen Grapes.
Stuffed Sweet Peppers.
Pinot Noir.
Hoison Prime Beef and Crispy Greens.
Pinot Noir.
Creamy Mushrooms on Toasted Ciabatta.
Hardys Cabernet Sauvingon
Steak and Guiness Pie.
Penfolds Shiraz Cabernet.
Citrus Sorbet.
Brown Brothers—Lexia.
Vanilla Creme Brulee.
Sirens Sparkling Reisling.
Chocolate Prunes and Apricots
Waipara Downes Port and Coffee
Thanks so much for all your help and input.
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caliandjack
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Posted: 05 August 2010 at 4:40pm |
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What are the peppers stuffed with? Is this a vege option
I would serve the creamy mushrooms before the prime beef.
I'd also swap the cab sav with the shiraz cab. As the cab sav is the heavier red and the steak and guiness the heartiest meal.
Probably being a bit cheeky, if I was serving an asian style meal I'd sneak in a Gewurztraminer doesn't matter if you don't want to though.
Is the sushi being served at the table or as a canape?
Otherwise I'd go -vege, fish, chicken, pork,
beef, dessert, apertifs/port .
Edited by caliandjack
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[/url] Angel June 2012
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Peanut
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Posted: 05 August 2010 at 5:30pm |
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I can't change the wines as each person has done their own wine match for their course so I have just had to do the best with that.
Am presuming the peppers are stuffed with veges etc - not really sure to be honest as not my course but thought the Pinot was an odd choice with it.
Sushi is just a canape as people arrive.
So would you do peppers first - even though its with a pinot noir?
Feel free to PM me what you would do! All help is most welcome.
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Mucky_Tiger
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Posted: 05 August 2010 at 6:28pm |
if its stuffed peppers the way i do them they have risotto in them and maybe a little bit of ham. but are 95-99% vegetable
but i agree with what C and J said..
but mmm i dont drink wine but i want that food.
can i be a waitress/dishwasher  me lick zee plates real good
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caliandjack
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Posted: 05 August 2010 at 8:06pm |
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Mixing your reds / white wines would be ok. Having too many sweet whites one after the other can be too much so having them alternate with reds would work fine.
I would swap the pork and hoison beef around, as the hoison beef with greens is a lighter dish than the pork belly and potatoes.
If the sushi is a canape then serve that first, followed by the peppers if they're stuff with rice and vege (if meat leave in the order you already have) then , mushrooms, frozen grapes, salmon, hoison beef, pork belly and then pie, sorbet then dessert and port etc.
It all sounds yum.
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[/url] Angel June 2012
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Peanut
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Posted: 05 August 2010 at 9:28pm |
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Thanks so much for your help.
I was trying to run the wine thing but will just change it to run with the food.
I really appreciate your input with it all.
I am guessing it will be yummy anyway so its not worth stressing too much about.
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sally belly
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Posted: 06 August 2010 at 8:06pm |
Man, that menu looks SO good!! It sure beats the sausages we had for dinner
I hope you're having a fabulous evening 
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BugTeeny
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Posted: 07 August 2010 at 2:55pm |
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How was it, Peanut?
It all sounded delicious!
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Foodies and Wine Lovers Please Help!
