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Food and Wine Challenge 7: Choosing wines for the wedding

So how would you approach the task of choosing the wines for the wedding?


We have got the following inputs from the bride and need to suggest wines!


Wedding menu

Starter: Chicken Liver Parfait; Oak cold smoked salmon

Main: Cotswold white free range chicken; Saddle of southdown lamb

Dessert: Pecan and maple syrup tart; Raspberry, passion fruit and champaigne jellies.


Quite an interesting menu and the venue also has an extensive wine list. Shall we start?


Again, not to go overboard with the budget, we have suggested a cost effective solution of not spending much on a variety (some of them will not be consumed), but going for a very limited selection and getting a very nice quantity. (Shh, we know what you are thinking now! ;))


For the first three dishes, namely both of the starters and chicken main we would recommend good old world Chardonnay (Macon-SolutreMaison Auvigue 2011, Montagny Bonneveaux 1er Cru Olivier Lefaive, Macon VerzeDomaines Lefaive) - all from Burgundy and according to the venue price list will cost you from £35 - 45, so you are not stingy but offering quality stuff!

You can think of new world with their slightly oak Chardonnay - Chardonnay Muddy Water, Waipara or even chill some Pinot Noirs for the ones who love reds with all their dishes (well, almost all!) - Pommard Domaine Cyrot-Buthiau 2009 (this one will come with a bit of budget increase to £55).


For the lamb there are no obvious choices but we personally prefer classier south of France style rather than going to bolder Australian. So  Crozes-Hermitage Le Millerpertuis Maison Gyuot 2010 would blow everyone’s socks off and will cost you around £43!


For the desserts:

For pecan tart – Port is an obvious choice, Croft LBV Port was the only option, which was just a bit of shame.

For jellies we can suggest Monbazillac which is a white dessert one, but jellies are not great with wine anyways (in our opinion).


Should we say that we specifically were instructed not to go for super full bodied ones, but we think the overall suggestion was very balanced and the guests should be happy! Let's wait a little bit and see!


What do you think about our choices?

12 Jun 2014

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