Menu |
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MEETING OF HUNGRY GASTRONOMES With such a menu, there was no hesitation about the wines : only the best was allowed. Tokay - Pinot gris is my favourite cepage from Alsace and it marries very well its subtility with the Caviar. The Yarden-Katzrin Chardonnay, comparable to a good white Burgundy, fits well the rustic style of the pâté. For the meat we chose Margalit. This very intense Cabernet is all indicated for a heavy cooked dish such as the "Coq au vin". On the second hand, it would have been a little difficult to find another red for the cheese that would complete but not compete after it. With the dessert, the Golan Heigthwine is a rare sweet pearl of fruit that matches best fresh fruits such as the mango we chose or a green melon. |