Greatings everyone,
I placed a post over on the Cellar Tracker forum asking for comments, and I will do the same here. We are hosting a tasting/buffet for about 20 people. This is non serious, just good fun, several of us are more serious than others. Nonetheless, it should me a good learning experience. For the center dish, we will have some roast beef. Another of our party is requesting help on some of the food selections. I was planning on a Beaujalais, Pinot then down the Rhone selection, but now am thinking that is too many and limiting to the Beaujalais/Gamay/Pinot both red and white and saving the Rhone/Syrah for another time. Any thoughts? ![]()
Ciao, Dennis
Don’t forget the tequila!
I would throw in a few brown baggers for fun, make those a couple of lighter rhones to throw everyone off.
But seriously…hit the tequila first. Always makes for more Gamay drinking pleasure!
Enjoy!
You are grouping the Beaujolais/Gamay and Pinot together? I wouldn’t - far different varietals.
What is served with the roast?
Keep it fun, but focus more. All Beaujolais, Pinot, or Rhones.
BTW, Napa Cab works good for these type of things as well.
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Have fun, good luck! (and check out the CLONYC link below)
Good point, I was trying to include a lighter red for those not wanting a heavier pinot. My wife is a Pinot Gris & Blanc, Voinier & not so much Chard. She is starting to try reds under intense peer pressure, but really likes fruity whites. She drinks them like pop, 3 glasses to my 2. I could go with varied Pinot Noir OR & CA, I have mosly OR & a few recent purchases from CA. My MO is to start complex with all the bells and whisltes, then simplify down to the possible.
I am starting to agree with the simple.
Ciao, Dennis
I’d go with some OR pinots when you need the light stuff, then some Rhone blends for the roast, or Cab
It looks like I’m back where I started. That is called stasis in dance, music and theater. We all love Rhones.