Hi,
When I plan a wine dinner, I’m usually pretty conservative, conventional, and “Anglo-Saxon”, in that I like to serve a white wine with the first course.
However, when I wish to serve only red wines, I find myself flustered - especially since my wife is gluten intolerant, which rules out things like quiches, crêpes, vol au vents, etc.
Other than delicatessen meats, what do you suggest in such instances?
Thanks in advance,
Best regards,
Alex R.
Grilled or broiled mushrooms. There may be nothing, including meats, that goes better with red wine.
P Hickner
There are a number of soups that could go well with red. Mushroom or Butternut squash are the first two that come to mind that don’t have meat.
lamb chop “lollipops”
A broth of abalone and duck consommé with an ethereal dujac malconsort is about as good as it gets.
That’s what first popped into my mind.
You could do Portabella “pizzas”, grilling/broiling them, then adding other veg toppings, pesto, etc., then melting cheese on top.
Chicken liver mousse.
duck or pork rillette
Good dates stuffed with a bit of walnut and hard cheese like parm or manchego, then wrapped with prosciutto. Bake in a medium oven for 10-15 minutes until the look done.
This.
Chicken hearts marinated in red wine, seasonings and garlic then grilled or sautéed till crunchy on the outside:
On Peter’s tip, wild mushroom crostini:
Gluten-free is tough. I suppose duck rillette could be served next to some gluten-free crackers. And the crostini above could be subbed out for some gluten-free pita or something.
Escargot in mushroom caps
Mushrooms on polenta.
Arancini. But use gluten-free product for the brad crumbs.