^lol

12/2/2007 11:06:06 PM

haha ^^ first thing i thought of too! and i have a bottle of the "ten" wine....scared to try it though.

12/2/2007 11:31:30 PM

http://tv.winelibrary.com/

When pairing food with wine keep in mind that you can go either way with the pairing: complimenting flavors or contrasting flavors.

Oh, and most studies find that food of any kind, especially cheese though, destroys most of our ability to discern tastes in a wine.

12/3/2007 12:36:03 AM

Here's what I came up with...






Puff Pastry Shell with Lobster:
Kim Crawford 2002 Marlborough Unoaked Chardonnay

Clean, fresh, ripe apple scent. Smells of butterscotch. Tastes somewhat sweet although sugar levels are not high

Warm Goat Cheese Salad:
Sparr Gewurztraminer

Well-balanced white brimming with loads of fruit flavors and a hint of spice. Long finish. Light to medium body allows tanginess of the goat cheese to ring through.

Beef Kabobs:
Barefoot California Cabernet Sauvignon

Jammy. Robust flavors of wild berries and currants. Smooth finish incorporates hints of oak and clove.

Roasted Leg of Lamb with Rosemary Jus Lie:
Cantine Sant'Agata Baby Barbera d'Asti

Light red with present but not overpowering fruit and a slightly earthy finish. Delicious wine will not dominate the lamb.

Herb Roasted Chicken Breast:
2003 Attems Collio Pinot Grigio

Light to medium-bodied wine with aromas of white flowers, yellow apple, lemon, citrus and almond paste. Flavors reflect aroma.

Pork Roast Stuffed with Apricots and Prunes:
Blossom Hill Chardonnay

Dry. Similar to a Burgundy but fuller. Full-bodied. Rich apple and citrus flavors with a subtle hint of buttery oak, resulting form aging in oak barrels. Flavors are delivered in smooth fashion.




Cornmeal Crusted Scallops:
Chateau de Meursault 1996 Meursault

Earthy and herbal notes, pear and apple fruit flavors, with slight mineral taste. Delicious wine that will not overpower the flavor of the scallops.

Eggplant Parmigiano:
Salmon Run Pinot Noir

Salmon Run Pinot Noir is a lighter-style Pinot, with a soft cherry red color and a nose of raspberries, cherries and herbs. Light/medium in body with soft tannins and no oak A well balanced wine with a lingering finish.

Crème Brulee:
2000 Virtu Noble Semillon

Complex and rich. Good bit of extract and a tiny hint of oak. Toasty, nutty character. Big, rich and strong on the palate.

Chocolate Mousse:
2005 Catena Malbec

Aroma of ripe dark fruits, floral notes of violets and lavender, and touches of vanilla and spice. Generous texture with soft, sweet finish. Ripe tannins and vibrant acidity.

12/10/2007 7:01:32 PM