Planning the Perfect 7-Course Dinner: Is Our Wine Selection Sufficient?

Hosting a 7-course dinner can be an exhilarating yet challenging endeavor, especially when it comes to curating the perfect wine pairings for your guests. As I prepare for a delightful evening with friends between Christmas and New Year’s, I’ve put together a gourmet menu and selected some bottles that I believe complement each dish well.

Here’s a Sneak Peek at the Menu and the Wine Pairings:

Appetizer:
– Duck Rillette Tartlette & Dutch Shrimp Tartlette
Wine: Crémant d’Alsace
Sparkling wines like Crémant offer a lovely acidity that pairs wonderfully with rich appetizers.

Course 1:
– Three Oysters with Bread and Butter
Wine: Crémant d’Alsace
Another serving of the crémant echoes the first course beautifully, enhancing the delicate flavors of the oysters.

Course 2:
– Smoked Eel on Toasted Brioche with Sour Cream, Caviar, and Apple Salad
Wine: Chablis
The crisp minerality of Chablis is an excellent match for the richness of eel and the brininess of caviar.

Course 3:
– Pea and Mint Soup
Wine: Chablis
The refreshing character of Chablis continues to shine with this light and vibrant soup.

Course 4:
– Small Pot Pie with Cream Pheasant Mushroom and Port Filling
Wine: Pinot Noir
A smooth Pinot Noir will complement the earthy flavors of the mushrooms perfectly.

Palate Cleanser:
– Basil Lime Sorbet
A refreshing cleanse for the palate, setting the stage for the richer courses to come.

Course 5:
– Steak Tartare
Wine: Pinot Noir
Revisiting the Pinot Noir here enhances the dish’s robust flavors and textures.

Course 6:
– Braised Lamb in Port Sauce with Pomme Purée
Wine: St. Émilion
The depth of a St. Émilion pairs beautifully with the richness of lamb.

Course 7:
– Parfait aux Noix (Nut Ice Cream with Caramel Sauce)
Wine: *Still deciding on this one – any suggestions would be greatly