Joe helped me choose some very fun wines to go with my menu.
First, to pair with the Ahi, avocado, soy sauce, shiso and daikon:
2006 Colombelle a Southern France mixture of 70% Colombard and 30% Ugni Blanc.
Promises citrus and tropical fruit flavors.
With the Thai Green Papaya salad and it's spicy acidity:
2005 Haras Estate Sauvignon Blanc from the Maipo valley in Chile.
This one will also offer citrus and fruity aromas but with more body.
A nice red to go with the Vietnamese Beef Salad with basil, mint and cilantro:
2004 Las Rocas Garnacha from Spain.
Loads of rich plumy fruits and earthy too!
For dessert, the Green Tea Ice Cream:
2004 Dante Rivetti Riveto, Moscato d'asti
A light refreshing finish to a big meal.
Looking forward to it!
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