I am organizing a cheese and wine dinner for some friends, to educate them a bit on burgundy wines but mainly to have a good time.
Wines will be cote de beaune 2008 + 2009 in white, cote de beaune 2009 in red and cote de nuits in 2010 and 2006. Nothing major but there may be some interesting ones, like a meursault tessons 2009 from Pierry morey tessons 2009 and a VR Suchots 2010 from Maniere (a cheap producer which makes decent wine in good vintages like 2005 and 2010).
Cheeses are fully covered. But I am thinking about the vegetables to go along with the food, just to balance out a bit the heavy cheese…
I was thinking stuff like a shaved fennel salad on top of pancette, and sprinkled with parmesan, but any other original thoughts about what could go well. I haven’t found anything so far. It shouldn’t be too acidic or lactic (eg youghurt dressing) I think. Any thoughts?
Salty/savory combos are usually the best bets, would avoid anything pickled or high vinegar because of abrasiveness. Mushrooms work great especially when stuffed, almost act as a red meat in terms of what you can stuff it with. Anything you can add a salty cheese to is possible as well.