real dinner parties at my house tend to follow a pretty predictable pattern:
hors d'oeuvres : sparkling
first sitdown course: dry whites
secondi : dry reds (sometimes there might be 3 courses, usually the 2nd one is lighter dry red, 3rd is the Bordeaux varietals or Rhone)
cheese : continue with dry reds with good cheddar, mimolette, or the like, then segue into a sweet wine with the blue
dessert- continue with the sweet wine (I don't actually eat dessert, but enjoy the wine)
In this particular case, when I asked re whatI could bring, my SIL said "wine and cheese are always good." While cheese is a course at my house, I've gone accustomed to the fact that many people think of cheese as an appetizer (I personally think it's the last thing you need premeal). Not knowing what they were serving (they're pesce-vegetarians), I thought white was a better bet, especially since I didn't know where it would be served. The cheeses were a Pont L'eveque, a St Nectaire, a crottin (chevre) of some sort, and a Stilton. I thought Loire white would be at least ok with all but the blue, but then saw 5 bottles of the Brocard ($17 @ Zachys in a prearrival sale) sitting there.
In general I wouldn't serve a dry white there (though, like your example, I remember some great showings by white Burgundies after meat and reds, latest example was a PeterLugersSteak@PeterPratts lunch). This seemed to work, but the other reality was it wasn't really a big wine dinner. 5 adults, and we went through an opened half-bottle of PN and a bottle of Spanish red before dinner and with salmon; then a bottle of Chablis. Not enough reds to cause a real disruption of palate.
James, the Luzon is indeed modern. I just thought it showed a bit more character than some.
Last edited by Dale Williams
on Sun Sep 24, 2006 2:26 pm, edited 1 time in total.