8 course dinner - order of dishes and wine pairing.
I'm starting with a trio of cold summer soups (in shot glasses) paired with a sparkling wine, and then moving on to a country duck pate (with home picked sweet cherries), and thinking of pairing with an Albarino, but would also pair nicely with a light Pinot Noir, but my dilemma is the next course is a cold wine poached salmon with grilled artichokes with a lemon cream - can the Albarino work with the pate and he fish? Or is is taboo to go from light red to white - never done that and it just feels wrong (smile). Any advice?
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I always organize meetings and seminars from different company and I am the one who prepare the menu. I had the same problems as yours, so here's a little heads up for you. Hope you like it. ^_^
Mistake or intentional, not helpful to planning multicourse food-wine dinner.
I agree with Nancy on this one....
Lambrusco sounds good, yes.
It's traditionally paired with fatty foods like preserved meats, duck confit, cheese and even fatty fish (which category salmon falls into, if you want to continue into that course).
Maybe switch the order of your courses: serve the poached salmon before the duck pate.
White wine in general can be ok with duck pate, but since the duck is a rich dish and the Albarino is a light wine (both in taste and in alcohol by volume), it likely woudn't hold up.
Think of richer tasting white winew (also higher in A.B.V.) like chardonnay, riesling, sauvignon blanc, which could go well with both the fish and pate.
Also, have a look at this article for more ideas.
https://winefolly.com/tutorial/the-lightest-to-the-strongest-wine/