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Micromanage my wine pairings?

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This was my ladyfriend's pairing for the same dinner at EMP. She had some different courses and her pairing was less expensive than mine but I don't remember the costs. Total wine spend was $415.00


  • Caviar - Philippe Foreau, Brut, Vouvray, Loire Valley, France 2010
  • Fluke w/ peas & grapefruit - Domaine De La Pepiere, Monnieres-Saint Fiacre, Loire Valley, France, 2013
  • Halibut radishes/orange blossom - Domaine De La Taille Aux Loups, Clos Michet, Montlouis-Sur-Loire, Loire Valley, France, 2013
  • Asparagus with potato & black truffle - Comte Abbatucci, Frais Imperial, Ajaccio, Corsica, France, 2010
  • Duck honey lavender etc (you have all heard about it) - Patick Lesec, Beaume De Venise, Rhone Valley, France, 2005
  • Camembert w/ rhubarb & sorrel - Paul Blanck, Pinot Gris, Patergarten, Alsace, France 2001
  • Baked Alaska - Weinlaubenhof Kracher, Zweigelt, Beerenauslese, Burgenland, Austria, 2012



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Couldn't find a comparable thread, so here goes.   I'm resurrecting an old workhorse from the 60s to serve in the living room before dinner: (italian tuna/pickled veggie/tomato) antipasto. C

It's hard for me to see a red with a raw tomato. In the summer, maybe a rosé.

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Will be taking a dessert wine to upcoming dinner party.   Hostess tells me she is serving strawberries in balsamic vinegar with sabayon.    I will be bringing along a poteca, semi-sweet walnut filled "bread" which will be a thinly sliced accompaniment.


I am considering late harvests of viognier, reisling or gewertz.    Do you like any of these with this plate?   I find the balsamic intimidating, altho I imagine she will have mellowed it out.


eta, could also do a Bugey du Cerdon (Jura) semi-sweet sparkling rosé.   (Am not home now and am trying to visualize on hand.)

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