Wine & Food

Snooth User: preppycuisine

Celebratory Seafood Feast

Posted by preppycuisine, Aug 11, 2009.

I'm doing a 7 course seafood feast for my girlfriend's birthday. It's her 19th (which is drinking age where I am) so I'm interested in perhaps having a 1990 vintage.

Currently the pairings look like this:

non-vintage Moet w

Tuna Tartare a la Bernardin (with traditional steak tartare garnishes & mustard vinaigrette, served in endive)

Oysters with cold poached lobster, crab, clams, & prawns

Grilled scallop & octopus salad w arugula and baby spinach

Louis Boillot Volnay 1er Les Brouillards 2002 w

Swordfish & tomato penne

Roast Halibut a la Daniel/Balthazar (w tomatoes, almonds & crushed potatoes)

Quinto do Panascal 2001 w

Cheese plate (t.b.d at the market)

Chocolate Souffle

The pairings are preliminary, still need to have a good conversation with my favorite wine merchant. It will just be the two of us, so I'm not really looking to do a different wine with each course, but we might be able to squeeze another bottle in there (and drink the remnants the next day).

Our preferences are generally fruit forward but well structured reds. Tend to focus on Chile and Argentina for the great price/quality ratio, though I've really enjoyed some Rioja Gran Reservas. In whites I like a strong Riesling or Gewurtz, occasionally white Burgundy. For this dinner the usual concerns over ability to drink the wine on its own aren't as important, so I'm very interested in Old World suggestions.

What would you serve/suggest? I'd like to keep the overall drinks budget under $250 and feel like a real Champagne is an important part of the celebratory atmosphere. Nothing against Prosecco or other sparkling wines, which I love on a day to day basis.


Reply by George Parkinson, Aug 11, 2009.

Torrontes from Argentina, Albarino fron Spain. Vinho Verde (albarino as well) from Portugal are all fun wines and pair perfectly with seafood.

If you gotta have old world, try a South African Pinotage ( yeah some will say this is a new world country, but they started making wine in the 1500's), cutting out the new world cuts down on the "fruit forward red wines you like. I agree with the Chilean Carmenere or Argentinean Malbecs, but there is nothing like a Howell Mt., Mendocino, or Sierra Foothill Zinfandel and the right one would answer the swordfish, and halibut,the cheese and the dessert.

FYI - Chocolate is a flavor profile of the barrel not the fruit. When you pair a red wine with chocolate anything you highlight the barrel. I suggest finishing with a well aged sherry from Spain or Gruet Brut from New Mexico, My prefernce.

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