(Closed) Critique my menu – Intimate wine-paired dinner!

posted 5 years ago in Food
Post # 3
879 posts
Busy bee
  • Wedding: January 2013

@BeeandBeeBride27:  It sounds absolutely delicious! I’d be thrilled to be a guest at your wedding!

Post # 4
9952 posts
Buzzing Beekeeper
  • Wedding: December 2012

Tell me more…

I take it you set this menu with the aid of the Chef / Innkeeper.

The food sounds delicious.

What sort of help did you get with the Wine Pairings ?

Have you actually sampled this menu as it stands ?

Or with the recommened Wine Varietals ?

I am a BIG Wine Lover, and Mr TTR a true oenophile (wine snob) we both have done quite a bit of wine touring, and some classes towards certification (Mr TTR thinking he’d like to be a Sommelier after he retires)

So I can certainly give you some advice / input.

But I’d like to hear your Answers to the above Questions as well.


Post # 5
1670 posts
Bumble bee
  • Wedding: June 2014

Since I haven’t sampled any of the wines. I’m just going off assumptions.

Pinot Grigio might be too light for salmon. Depends on the Pinot Grigio. It is such a fatty fish that it can be also be served with reds

For the salmon maybe consider a pinot noir or since you did that before, consider something dry like a chardonnay. 

Also have you tried blueberry wine? I have had some seriously gross blueberry wine. What about a Riesling for dessert? 


Post # 6
401 posts
Helper bee
  • Wedding: October 2013

All sounds delicious, but I would suggest a Muscat or Moscato instead of blueberry wine with dessert.  

I’m not a conniseur or anything, that is only a personal preference ๐Ÿ™‚

Post # 7
2055 posts
Buzzing bee

@BeeandBeeBride27:  It sounds quite tasty. I would enjoy being a guest at such a reception. 

My wine recommendations (Keep in mind that I am no wine connoisseur by any stretch of the imagination):

  • Chandon California Sparkling Red or Seppelt Sparkling Shiraz
  • Moet & Chandon Imperiall or Krug Grande Cuvee
  • LaRue Sonoma Coast or you can serve a local Noir
  • Merry Edwards Sauv Blanc
  • Scarbolo Pinot Grigio & Silverdo SOLO Cab
  • I’ve only ever had one, but I don’t remember the name. I didn’t really care for it.

Post # 8
845 posts
Busy bee
  • Wedding: May 2013

@BeeandBeeBride27:  the apricot and pork pastry sounds kinda off putting. Can you do like petit beef wellingtons or something of that nature? 

Post # 9
1326 posts
Bumble bee
  • Wedding: July 2013

@harperlynn:  I have yet to try a blueberry wine that I like. They are not at all sweet, by the way, if that’s what you were thinking.

I’d recommend a choice of moscato or lambrusco for dessert. Dessert sherries work, too.

Post # 10
1856 posts
Buzzing bee
  • Wedding: March 2013

The food all sounds lovely. Yum.

I’d also suggest skipping the blueberry wine and going with another dessert friendly wine like a riesling.

Post # 11
1729 posts
Bumble bee
  • Wedding: June 2013

@BeeandBeeBride27:  Wow, I am loving this. I’m a wine-o, so I would really appreciate the effort put into the pairings, and sparkling red…cool!

For the salad, I would change the feta to chevre (go more for the subdued French goat than the salty Greek goat!)

For the pie, I would go with fall pies (since you’re having a fall wedding)…so apple, pumpkin, and other fall-focused fillings.

Post # 12
7311 posts
Busy Beekeeper
  • Wedding: October 2011 - Bed & Breakfast

We did your exact concept (B&B wedding, paired hors d’oeuvres, 4 course dinner with wine and beer pairings). We spent hours with the chef and our sommelier (an Mr. LK’s beer expertise) making sure that every flavor worked together. Have you actually tried the foods with the pairings? I just don’t see champagne or a sparkling red going well with those hors d’oeuvres. I also agree with a PP that the feta may be too salty in the salad. i’m not a fan of a salt flavor paired with the crispness of a pinot grigio.  And the blueberry wine gives me pause, but only because I’ve never had it, so I’m not quite sure. We serves a slightly chilled white port with our dessert course (cheeses, petit fours, fresh fruit, and chocolate truffles). 

Post # 13
269 posts
Helper bee

I’m in no way a wine knowledgable person, but you have a lot of apple appearing throughout your menu. If you keep the apples in your dishes I would avoid apple pie for dessert. It’s apple overkill! I personally hate apples in main meal dishes but I love apple pie, but it’s your wedding and it seems like you put a lot of thought into your menu

Post # 14
1670 posts
Bumble bee
  • Wedding: June 2014

@solidarity:  The one I had was really sour, like it had been left out too long. IDK if that was just my experience though. 

I hate moscato but it would probably be very delicous with dessert.

Post # 15
2550 posts
Sugar bee
  • Wedding: July 2013

I agree with PP’s about the feta in the salad- I think a chevre would be better suited taste-wise (Cypress Grove has a ton of chevre including some crazy flavors like chipotle threads which is I think called Sgt. Pepper- and the herb chevre which is Purple Haze)… I enjoy Pinot Grigio with my salmon as long as it’s a lighter salmon and not a thick fatty salmon steak, but pinot grigio and ginger teriyaki salmon just seem a little off (light wine with a heavy sounding dish)– not sure what to recommend there though. I’d be exstatic to get to enjoy a menu pairing like this- your guests are gonna love it!

Post # 16
3885 posts
Honey bee
  • Wedding: September 2011

It sounds like a very nice selection. My only suggestion is that it is a bit heavy on the sweet and light on the savory overall– apples in the soup, apples in the salad, and sweet ginger in the salmon– I’d tweak either the soup or the salad for a non-sweet option to really run the range of tastes.  Perhaps add some cheese with the pie selections to further balance.

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