Do the Muse next and keep it really separate from the Bordeaux, separated by time, food, water, anything. Pinot to Cab is probably the worst possible transition in wine that does not involve RS.
Do your great Bordeaux '90s with the lamb.
Do the '70 and '75 Latours with the cheese.
Do the young JJ and the Yquem side by side with the pumpkin cheesecake and let everybody figure it out.
I’d say ‘have a great time’, but you will, and you know that.
I’m lost, but when in doubt, I would certainly trust Dan’s judgement. You might receive different advice, but probably not better. I am still figuring out how to share a glass or two with Dan.
Dan - still waiting for my other .246 points on some vintage of mine or other.
For my 2 cts, the salad w Gorgonzola doesn’t work with most of the wines except d’Yquem. So that’s what I’d do - why wait till the end of the meal for Sauternes? It’s a great start.
Then get extra lamb because that goes with everything else.
I’d swap the first two whites, and let the Prum carry over into the wedge salad with gorgonzola course. Depending on the strength of the gorgonzola, not many dry reds could match up with that.
Any chance on saving some of the '90 Bordeaux and the Vogue for Thursday? Seems like no one will remember that lamb course with all of those great wines.
Definitely cheese with the '70 and '75 Latours. That could be the most interesting course of the night.
All Dan Kravitz said. And i would like to enfatize this line in particular.
my 2c would be throw in some palate cleanser in between. A bottle of extra brut champagne or some white burg could be great. Maybe start with the Champagne and save the Charlie to serve between the Pinot and Cab.
I agree with Dan, except that I would serve the Vogüe AFTER the red Bordeaux …
It is very dangerous to serve dry Bordeaux after a (most probably heavy sweet) Prüm … that can ruin the taste for the dry reds.
Same for the Musigny which should have a nice sweetness from extract and maturity …
I had always difficulties to appreciate a dry red after an (even slightly) sweet white …
Also not sure about the pairing with the food … whats the dressing for the wedge salad ?
I would first figure out the wine flights - and then match the food … not the other way round.
Exact opposite from me - I’d do less wine. Frankly, I’d remove the '90 Vogue entirely, and I’m a Burgundy lover! I don’t see it fitting any of the food courses. If it’s going to be included, I agree with others that it should go after the Bordeaux, but at that point there has been a great deal of wine and your palate is in a certain place, as is your nose. I would hesitate to open an important bottle like that in a situation where it could be forgotten, or where the deck has been stacked against it.
Also agree with Dan that the Prum could happily move to the dessert course. The sugar thing is difficult to overcome for me as well.
I did not consider it an ideal dessert wine, and it certainly would not have enough sweetness to work with some desserts; but that wasn’t the question posed by the OP. For a pumpkin cheesecake, which is a particularly savory dessert, and not overly sweet (not when I make it anyway) I think it would work very nicely, which I don’t think is the case with putting it first in the line-up, where even the amount of sweetness it has would be a tough place to begin.
Thanks for all the input! Yeah, I think that I’ll do something other than the Musigny…that was an impulse add. The wedge salad will have a light blue dressing. It’s there more out of simplicity. I’m having four buddies over for my annual b-day drink down. Trying to keep it simple. My wife just had foot surgery, so I’m basically on my own. Need to feed eight with my wife and teenage boys.
![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}