Jeff Grossman/NYC wrote:Mostly what Dale said, but I would change a few of his suggestions:
- I don't suggest Gavi with the tomato soup. I think the acidity of the soup will make the wine seem flat.
- Can you find a gruner veltliner for the ravioli courses?
- I would like the recioto rather than chianti with the lamb or beef.
- The poached pear already has wine! Serve vin santo and cantuccini afterward.
I'll bow to Jeff on the Gavi, tomato soup definitely needs acidity, Gavi isn't something I drink much of, didn't know the La Scolca Black label is a lower acid white.
I'll disagree on the Allegrini Recioto della Valpolicella, I think that is too sweet for my tastes with most mains. A drier styled Amarone would work for me with those dishes, but to me the Allegrini comes across porty.
Agree re dessert (had to look up cantuccini).