I am posting this in response to a question about the pairings. I do not know how to append the original post. The theme of the dinner was the Greatest Wines from the Greatest Vintages.
I often do a salad course to reboot everyone’s taste before dessert and give them a chance to finish the dinner wines before getting sweets or liquor. What’s the rationale for more Bordeaux with greens? That sounds like a waste of wine? Maybe I’m doing this wrong?
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I often do a salad course to reboot everyone’s taste before dessert and give them a chance to finish the dinner wines before getting sweets or liquor. What’s the rationale for more Bordeaux with greens? That sounds like a waste of wine? Maybe I’m doing this wrong?