Jeff Grossman/NYC wrote:> Oil pack tuna with baby green beans, aged Swiss cheese and capers with a light lemon Vinaigrette.
The lemon and vinegar will make this tricky. Sauvignon blanc is one good idea as it asserts its identity pretty well. I could also envision choosing a wine that has good acidity but does not try to compete against the rich fish and tangy capers... muscadet or vermentino.
> Linguine with pesto and chopped roasted tomatoes
A rich but vegetal white for this dish. Gruner veltliner, or maybe ribolla gialla.
> Coq au Vin
The wine it is cooked in, of course!
> Peach sorbeto ( Please no Muscat)
Brachetto d'acqui. It is gently sweet and gently fizzy... and red. Should look nice on the table next to the pale orange-yellow dessert.
For the tuna: absolutely a Vermentino, and I know exactly which one. The 2011 Guado al Tasso Vermentino I had last weekend would kill with that dish. And btw, I never consider lemon or vinegar an issue in wine-matching as long as neither is heavy-handed. Gary knows how to cook; he won't overdo it.
A good gruner would be great with the linguine, you're right.
Re the peach sorbeto, why not a Vin Santo? I love a good brachetto, but to my tastes it's more red fruit-and-chocolate oriented.