Appetizers
& Starter
Soup
Salad |
Beef
Lamb
Veal |
Pork
Game
Poultry |
Fish
Shellfish
Pasta |
Desserts
Cheese
Chinese Food |
|
|
| |
|
|
*Appetizers | |
|
|
Type of Dish |
Preparations-Sauces |
Wine Options |
Food and Wine Pairing
Notes |
Caviar |
Fresh |
Dry Champagnes like ultra bruts and
blanc de blancs, and top Sparklers |
The slightly salty delicate flavor
of caviar is best with champagne and sparklers. But well chilled vodka is
best |
Pate |
|
White Burgundy, Sauternes, Late Harvest Vidal and Pinot
Noir |
The rich flavor and texture of pate requires whites
and reds with firm acidity |
Green Olives |
Marinated |
Spanish Fino and Manzanilla |
A match made in heaven |
Escargots |
garlic |
White Burgundy, Gewurtztraminer, Beaujolais |
|
Roasted red peppers |
Rich, smoky, sweet |
Semillon, Sauvignon Blanc Pinto Grigio,
Beaujolais, Grenache, Dolcetto |
|
Copyright © 2005-2010 by Mike Potashnik. |