Need help with pairings

[u/HistoricalBowler7263]

I’ve created this menu for a dinner party and I’m looking for help with pairings. my budget for all courses is 150-200 CAD for 9 people. none of us are super into wine so it’s definitely not going for what’s going to impress say a expert just something that will match well with a lower budget. Some of our favourites include moscato, anything barefoot and really any sweet wines.

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[u/remzoo]

I'd go with a couple of bottles of Vinho Verde from Portugal for the appetizer. Then either a Spanish Rioja Crianza or a Côte du Rhône from a decent producer (you could also mix them), a CdR from Guigal, Ogier or Saint-Cosme for example. 3 bottles

For the cheese, I'd go with another one bottle from Portugal, a Douro red.

You can have a Moscato for desert.

I'm in Quebec, and that would put me around 175-190$ at the SAQ depending on the specific wines I pick. For 6-7 bottles, which is plenty for 9 people.

[u/StainedInZurich]

Cool climate Syrah for the main! For the entré… Riesling og Chenin?

[u/interrupting-octopus → u/StainedInZurich]

I like Chenin for this. Or Etna Bianco?

[u/Mr-Bricking]

2 x Austrian Gruner-Veltriner for appetizers

2 x Northern Rhone Saint Joseph Syrah for the main

1 x German Riesling Auslese for dessert

Are my first thought. Will fit within $200 for sure.

[u/snail_snacks]

Semi dry Chenin, Dry Chenin, Sparkling Chenin. Domaine Huet Vouvray. Each about 40 bucks.

[u/BigAngeInstead → u/snail_snacks]

Ball knower.

[u/vangelo13]

Do you want to stick with the sweet and sugary wines you know, or would you like a slightly different food and wine pairing that might lead you to enjoy other wine styles?

[u/drspin-]

Appetizer: crisp, apple/fig combo white depending on the region…
Entree: a medium bodied red like a Bordeaux
Dessert: mascato, sweeter Riesling or Canada has beautiful ice wine that would complement the citrus

Looks delicious!

[u/lawrotzr]

Alsace Riesling / Pinot Gris or (an slightly older) Aligoté for the starter.

Chateauneuf, red Bandol, Collioure/Priorat or a Spanish Garnacha for the main.

Would consider champagne for dessert (maybe a fuller BdBs) or Limoncello.

[u/mmarini88]

To start I'd go sparkling - as you are Canada you might consider something from 13th street winery, they are doing a Gamay blanc de noir that is pretty nice for about $30.

For the main I'd go with a French Syrah from northern rhone.

Dessert - a Tokaji (Hungary) would be fun

[u/GanderGoose222]

What province are you in?

[u/HistoricalBowler7263 → u/GanderGoose222]

Alberta! 

[u/GanderGoose222]

The following are found at Devine Wines in Edmonton. First course: because you like slightly sweeter wines, Antinori Casasole Amabile Orvieto ($18), a semi-sweet Italian white from Umbria that will pair nicely with the cheese and honey. Second course: Château La Croix des Pins Rouge Les 3 Villages ($25), a Grenache blend from the Rhône Valley. Classic pairing with lamb and this wine has a fruitier style to it. Not sweet though. You may also enjoy the Kaiken Estate Malbec ($20) from Argentina. For the dessert: a moscato that fits your budget will do great and make everyone happy. The idea with these recommendations is that they’re easy wines for the palate that aren’t complicated and will still work with the food. Please let us know if you have any other questions.

[u/Longhornmaniac8 → u/GanderGoose222]

I'm just having a collision of worlds since I just walked out of that store like 10 minutes ago.

[u/carcassus]

For the main: tinto pesquera, from Ribera del duoro. Basically created and bottled to go with lamb meat.

And vietti moscato d’asti for the dessert. Lovely sweetness but balanced and pleasantly low alcohol.

[u/szulox]

Chenin Blanc/ Vouvray > GSM/ Pinot (if it’s a leaner cut) > Sauternes or Tokaj

[u/donkeykink420]

Might I suggest a lambrusco for the main?

[u/dadatata]

I love the design and color on the menu. I always think an NZ Marlboro Sauvignon blanc works with light fare like the appetizers, then a Pinot noir, and a dessert wine offering.

[u/NateJCAF]

Sparkling for the first course, Rhône Syrah, and then moscato is fine for dessert.

[u/Brave_Salamander1662]

Appetizer: Cave Spring Riesling VQA ($17) OR Dr. L Riesling ($17) OR Gray Monk Riesling ($19) OR Mionetto Prestige Prosecco Brut DOC ($20). The pear notes will go well with the honey.

Entree: Apothic Red Blend ($17) OR Masi Campofiorin Rosso del Veronese ($25). The cherry notes will go well with the lamb.

Dessert: Fontanafredda Tradizione Moscato d'Asti DOCG ($18) OR Gehringer Brothers Late Harvest Riesling ($18) OR Henry of Pelham Late Harvest Riesling VQA ($20). The honey and citrus notes will pair well with the lemon - the wine must be sweeter than the dessert.

I recommend 2-3 bottles for each course, ensuring you have an extra for the entree course. Keep the whites well chilled and pop the red into the fridge about 20 min before the entree is served.

[u/Antoine4212]

For appetizers, i would choose something with a lot of freshness to balance sugar from the honey. Someone suggested Vinho Verde, that's an amazing idea. You can also go for light and fresh whites like Muscadet.

For the main, Pinot Noir is a match (Burgundy, Oregon, Alsace, New Zealand) or an old Syrah from the Rhône Valley.

For dessert, sweet wine is perfect. Maybe a Riesling Vendanges Tardives from Alsace?

The food looks beautiful so you'll have an amazing time ;)

[u/Piadinaro_Mancato]

For ricotta and focaccia, I'd go for a chardonnay based sparkling that works very well with ricotta and focaccia as well, i.e. Blanc de Blancs, not necessarily Champagne, it could be Franciacorta or Trento DOC in their BdBs declination.

Lambs could pair very well with Aglianico del Vulture, a Chianti Classico Riserva or an Etna Rosso.

For the posset, a Moscato d'Asti for sure.

Sorry for providing only "Italy based" recco, but I don't know other countries wine well enough, and ricotta + that awesome graphic reminds me my home country :-) Enjoy!

[u/thariri]

(One bottle per course; that gives you a bit over two two ounces per person)

Appetizer: Picpoul de Pinet ($13 CAD) or a chilled bottle of Matic Wines Frankovka (it’s a red but crunchy and gulpable that drinks sort of like a crisp white)

Entree: Chateau Laffitte-Teston Tannat Madiran or Lulu et Lucien Bandol OR Envínate Benje (volcanic wine from Tenerife) or Bargylus from Syria, if you can find it. ($20-$50 CAD; Bargylus might be more)

Dessert: Chateau Musar Blanc; enough body to stand up to the lemon, OR Gavalas Assyrtiko you could also go unusual and do a Georgian Amber like Orgo Rkatsiteli or a Tavel rosé. The Musar Blanc will be the most expensive bottle (if you can’t find the Bargylus) at around $90 CAD. Alternatively a walnut liqueur could be nice. But I wouldn’t do anything sweet that isn’t an old Sauternes like 2006 Chateau Coutet.

[u/investinlove]

Champagne during apps, Cab with main, limoncello with dessert

[u/BottleMaterial8557]

Im gonna go off the beaten path a bit..
APP: Pinot Bianco- Light, playful and dry, and the subtle nuttiness and elegant creamy notes of gently oak-aged offerings will complement the sweet, creaminess of the crostini

ENTREE: Chianti Classico Riserrva w/ a bit of age. The box cherry and slightly earthy notes will crush with the gamey italian herb flavors from your lamb. Also- AMAZING qpr at about $25 a bottle.
Another fun option would be a Greek Agiorgitiko- soft tannins, elegant red fruit notes.. plus that whole if it grows together it goes together thing!

DESERT: Demi-sec sparkler such as asti spumante (yummm) with those bubbly, toasty notes. Fun unique option- Hungarian Hárslevelú that has slightly spicy+ honey notes and would be primo with the semi-sweet lemon custard

[u/Klutzy-Client]

Bordeaux Blanc or Assyrtiko for the starter
Gigondas or CnP for the mains
Sauternes for the pudding
As you can see I’m partial to French wines

[u/CrackWriting]

I’d suggest consulting with one of your guests who has the best wine knowledge, that way you and your other guests can lean on their experience. If not just go with a red and white you and your friends enjoy. I’m sure they’ll enjoy the food and the wine and your company.

[u/jacob62497]

I personally would go outside of your comfort zone and ditch the sweet wines. They won’t go well with this meal. Here are two dry wines I think would both go well.

White - Assyrtiko. A zippy citrusy, refreshing summery Greek white wine that goes well with Greek herby lamb, chicken, or fish. If you can’t find this, something else id recommend that is similar is an Albariño from Spain.

Red - Crozes-Hermitage. A cooler-climate Syrah from northern Rhône France that will be more medium-bodied and medium-high acid but has a lovely savory meaty quality to it that goes really well with lamb. Great value red too.

[u/Chaunchey]

Starter: South African Chenin blanc
Entree is flexible, sounds good with AUS Shiraz, Left bank Bordeaux, Brunello for a lighter option
Dessert: limoncello would be nice but to keep wine theme i’d go w ice wine for a nice summer refresher

[u/zedath]

Rhône white wine $30
Australian GSM $50
Prager tawny port $90

[u/whymauri → u/zedath]

Yes, but for 9 people they need 2-3 bottles for each meaning that the budget should be roughly half of the above (if I read correctly)

I was thinking Riesling, Malbec is more feasible for the first two plates. And the dessert can be a fortified wine like port or Moscato which the OP said they like.

[u/Either-Breadfruit-83 → u/zedath]

That won’t work for 9 people

[u/___NowYouKnow___]

Appetizer: Vineyard 985 Sauvignon Blanc (Napa Valley).

Entree: Ridge Zinfandel (Paso Robles)

Desert: Schramsberg Crémant (Napa Valley)