Hello Guildsomm hive mind!
I am doing a dinner in a month or so where my dish, the first course, is going to be a cold roasted asparagus, crab, cream and caviar salad.. I’m leaning twords a bubbly, as I love starting a dinner there, and also think it will be a great pairing, but wondered if anyone else had any interesting suggestions? It is also a women winemaker dinner, the specific wine I was thinking of was from Hattingley Valley, but I also recently found out Suavia is an all female team and thought their Monte Carbonaire volcanic Soave might be a good fit as well... Any thoughts or feedback appreciated!
I think there is something to be said about pairings aren't just for the food, they also set an atmosphere, a tempo, and a mood. I feel strongly about starting pairings with sparkling wine. You could also do Iron Horse or Henriet Bazin.
I absolutely agree! In this case though, the dinner is a "who paired it better" challenge, and my compatriot is doing a Franciacorta, so I am debating not going with bubbles as well, just to set myself apart!