Help with a tasting

[Gary Bobier]

Can anyone help me pair these wines with these food and in the proper order:

Food

Parm cheese or swiss and brei

Apple Caulifower puree, prosciuto garni

Cheese ravioli with butter sage

Talipia with lemon bure blanc, sautted spinach or green beans

Short bread or pound cake with macerated fruit

Wine


Dr Heidemanns Riesling Brut Sekt

J Cuvee 20 Brut NV

Roederer Estate Brut Rose

Schramsberg Blanc De Noirs

Veuve Clicquot Demi-Sec

[Jeff Grossman/NYC]

Gary, no offense intended. This does not seem like a normal kind of problem. This seems very staged and like you're trying to set us a puzzle that isn't really important to you (hence, not important to us).

[Jenise]

Nah, I don't think Gary does that.

So here's my answer:

Food's in good order. The wines are almost right, but I'd move the rose (which will probably have more of a sweet impression, even though it's dry) to the first position with the cheeses, as an 'opener'. Otherwise, looks good.

[Jeff Grossman/NYC]

Nah, I don't think Gary does that.

Taking Gary at your word... The key thing is to find what goes with the butter sage sauce. Oh, and to replace the Veuve Clicquot, because it's awful.

I would exchange wines 1 and 2, and then exchange wines 3 and 4. Exchange wine 5 for a good coffee.

[Gary Bobier]

Nah, I don't think Gary does that.

So here's my answer:

Food's in good order. The wines are almost right, but I'd move the rose (which will probably have more of a sweet impression, even though it's dry) to the first position with the cheeses, as an 'opener'. Otherwise, looks good.

Thyanks for the input

[Jon Peterson]

Oh, and to replace the Veuve Clicquot, because it's awful.

I agree with Jeff on this - you'd be drinking an advertising campaign. There are plenty of smaller growers making their own champagne that is much better. (Mailly, Robert Moncuit and Montaudon for example.)