Billy DeLion Posted March 23, 2007 Share Posted March 23, 2007 Help ! I proudly admit I'm a fool for a good beer but I'm in a situation where I need wine knowledge. I have to pick a white and a red to serve at a 40 person function and I don't have a clue. If any one can give me an idea what might be a good choice I'd appreciate it !! The lists follow... Pinot Grigio, Riff, Venezie, Italy, 2004 Rosé, Domaine de Fontsainte, Corbières, France, 2004 Bordeaux Blanc, Chateau Magneau, Graves, France , 2005 Chardonnay, Four Vines, Santa Barbara County, CA, 2005 Bourgogne Blanc, Pierre Andre, Burgundy, France, 2004 Garganega, “Capitel Foscarino”, Anselmi, (~Soave) Veneto, Italy, 2004 Roero Arneis, “San Michele Vineyard”, Deltetto, Canale, Italy, 2005 Riesling QBA (off-dry), “Dragonstone”, Josef Leitz, Rheingau, Germany, 2005 Tempranillo, Finca Antigua, La Mancha, Spain, 2004 Dolcetto di Dogliani, “Ribote”, Bruno Porro, Piemonte, Italy, 2004 Lemberger, “Blaufranc”, Shooting Star, Washington State, 2005 Bourdeaux Superieur, Chateau Mothe du Barry, France, 2004 Shiraz, “Omrah”, Plantagenent, Western Australia, 2004 Cotes du Rhone Villages, “Champauvins”, Grand Veneur, France, 2005 Cabernet Sauvignon, Barnard Griffin, Columbia Valley, WA, 2005 Cote Rotie-Style (syrah/viognier), Black Chook, Australia, 2005 Bourgogne Rouge, Pierre Naigeon, Burgundy, France 2003 Either a crabcake or filet entree will be served at some point, but people will also be imbibing and grazing for awhile beforehand so something that can hold interest a little while will be helpful. If anyone can help me please do !! Thanks in advance BD Link to comment Share on other sites More sharing options...
jparrott Posted March 23, 2007 Share Posted March 23, 2007 I've seen a lot worse lists for these kinds of decisions. There's some very useful stuff here. I think the Magneau Bordeaux Blanc would be a good white--a softer, leesier sauvignon-semillon blend, with enough softness of texture to placate the chardonnay-only crowd. Second choice would be the arneis. Filet (plus cocktail time) demands a lighter red, so go for the Dolcetto or the Blaufranc. Link to comment Share on other sites More sharing options...
Joe Riley Posted March 23, 2007 Share Posted March 23, 2007 I'd do the Leitz Riesling and the Bruno Porro Dolcetto, because I know those two growers and I like those two wines. They won't do the food any harm, either. I can't enjoy my meal if I can't enjoy the wine I have to accompany it. Link to comment Share on other sites More sharing options...
CrescentFresh Posted March 23, 2007 Share Posted March 23, 2007 I can't enjoy my meal if I can't enjoy the wine I have to accompany it. I'll drink to that! Link to comment Share on other sites More sharing options...
dinwiddie Posted March 23, 2007 Share Posted March 23, 2007 I'd defer to Joe's judgement. Link to comment Share on other sites More sharing options...
DaveBVI Posted March 25, 2007 Share Posted March 25, 2007 Pretty good choice there. A Few questions. 1. How formal 2. Time of year 3. Any passed apps to pair with cocktails 4. Indoors or Outdoors 5. How long is the function 6. Lunch or dinner 7. Can you pick 4 or 5 wines, or are you limited to two or three 8. Is there a tight budget GAME ON! Edited becuse I can't spell Link to comment Share on other sites More sharing options...
tastedc Posted March 26, 2007 Share Posted March 26, 2007 The most popular wine at celebrations tends to be sparkling wine, particularly Champagne. Is there any way you can get that poured before the meal at Reception time? Even if it's an inexpensive Cava or Prosecco, people LOVE the bubbly!! I don't even have an opinion of the white and red choices - everyone has different tastes with wine, especially now with all the available choices, it would be hard to go wrong! Link to comment Share on other sites More sharing options...
vinist Posted March 26, 2007 Share Posted March 26, 2007 I'll add a vote for the Leitz Dragonstone Riesling. Johannes Leitz is a pretty brilliant young winemaker. 2005 was a wonderful vintage in Germany that produced rich, fruity wines that still have enough acidity to make them very food-friendly. And this is a solid value (assuming a fair markup.) I've tasted this several times and it has lots of ripe peach and melon flavors, a bit of minerality and nice acidity lending it a juicy mouthfeel. I've never served this to someone who didn't like it. For the red, I'd go with the Grand Veneur CdR "les Champauvins." Good producer, good vintage again, ripe fruit (think cherry, blackberry) accented by a bit of "garrique" (a sort of rosemary-esque herbal nuance on the nose) and decent acidity. It should please neophytes and wine types alike. Again, I've served this to a number of people, and they have all enjoyed it. My two cents. Link to comment Share on other sites More sharing options...
Billy DeLion Posted March 29, 2007 Author Share Posted March 29, 2007 Thanks to everyone who shared their knowledge !! It was so reassuring to be able to consult those with experience with these wines. I ended up asking for the Dolcetto di Dogliani, Lemberger, Bordeaux Blanc, and the Leitz Dragonstone. I never would have been able to do this without you folks (short of throwing a dart at the list that is). I'll report back on the crowd response after this weekend. Thanks again !! BD Link to comment Share on other sites More sharing options...
LaShanta Posted May 15, 2007 Share Posted May 15, 2007 My wedding reception/cookout is on Saturday and I need to buy a case of wine to use for our toasts. I have no idea what to get. I like Rieslings and other sweet wines. I think something pink would be pretty since we will be outside. Since I have to buy a case of it, I don't want anything TOO expensive. Please, please point me in the right direction Link to comment Share on other sites More sharing options...
Heather Posted May 15, 2007 Share Posted May 15, 2007 Dunno if this is helpful, but searching "sparkling rose" brought up these posts. Link to comment Share on other sites More sharing options...
Sthitch Posted May 15, 2007 Share Posted May 15, 2007 For an inexpensive sparkling wine that is tasty, I would suggest Gruet from New Mexico, or 1+1=3 Cava from Spain. Both are dry, but with the addition of Creme de Casis you will have a pretty and sweeter drink, i.e. a Kir Royal. Link to comment Share on other sites More sharing options...
Mark Slater Posted May 15, 2007 Share Posted May 15, 2007 Try Bugey-Cerdon, Domaine Bernard Rondeau. It is sparkling poulsard-gamay rosé. It is fruity, light and moderately sweet. Retail around $15 a bottle. Try Potomac Wines and Spirits at 31st and M Street in Georgetown 202-333-2848. Link to comment Share on other sites More sharing options...
Barbara Posted May 15, 2007 Share Posted May 15, 2007 For our wedding, I bought a case of Henckel Trocken. Everybody loved, including me. It's German sparkling wine and knowing your preferences for the "sweeter" wines, I don't think you'll find anything else better to your liking. It retails for under $15 bottle. Have a wonderful time. Link to comment Share on other sites More sharing options...
jpschust Posted May 15, 2007 Share Posted May 15, 2007 I'd look at two sparkling wines if I wanted something with a hint of sweetness- prosecco (sure, it's not champagne, it's from Italy, but it's good and very reasonably priced) and I'd also look at blanc de blancs (sparkling chardonay grapes). Neither of these are pink, but both can be made that way with an addition of casis. Otherwise, for a pink sparkling you want a sparkling rose. Link to comment Share on other sites More sharing options...
LaShanta Posted May 15, 2007 Share Posted May 15, 2007 for a pink sparkling you want a sparkling rose. Do you have a specific sparking rose to recommend? Something under $15 a bottle? I don't want the labor of adding something TO the wine to make it pink. We are NOT that high-maintenance. Not for 150 guests anyway... Link to comment Share on other sites More sharing options...
mdt Posted May 15, 2007 Share Posted May 15, 2007 Do you have a specific sparking rose to recommend? Something under $15 a bottle?I don't want the labor of adding something TO the wine to make it pink. We are NOT that high-maintenance. Not for 150 guests anyway... Did you see Slater's suggestion above? Link to comment Share on other sites More sharing options...
Heather Posted May 15, 2007 Share Posted May 15, 2007 The wine Joe mentioned in the post I linked to might be what you want. I'd call Joe at Ace Beverage and see what he's got. Oh, and congratulations! Link to comment Share on other sites More sharing options...
jpschust Posted May 15, 2007 Share Posted May 15, 2007 The wine Joe mentioned in the post I linked to might be what you want. I'd call Joe at Ace Beverage and see what he's got. Oh, and congratulations! I'd also call over to arrowwine- they tend to have among the best prices that I've found. Link to comment Share on other sites More sharing options...
The Hersch Posted May 15, 2007 Share Posted May 15, 2007 They're selling a very nice pink sparkler at the Glover Park Whole Foods, Yves Lambert Crémant de Loire, for $13.99 a bottle. And I must say that the bargain-basement-priced Cristalino Cava rosé ($7.99 at Calvert Woodley) is astonishingly pleasant given the price. I mean, that's practically free. Link to comment Share on other sites More sharing options...
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