Five Courses, Five Wines in Five Days

Sunset over Lake Champlain Burlington, Vermont.
Sunset over Lake Champlain Burlington, Vermont.

As Summer begins to wind down here in Vermont (so very sad), I thought it would be an opportune time to take advantage of the bounty I’ve been finding at our local Farmer’s Market.  The local produce has given me inspiration for a five course meal.  Unfortunately, we are not at a place in our lives to consume this much food at one setting.  We’ve been trying to cut down our consumption of food, smaller meals, smaller portions.  So…what to do?  I decided to do a five course meal in five days – with wine of course.  The menu has been planned knowing our weather will be very, very warm this week.

I will be writing on the progress of this plan each day – so stay tuned!  The menu planned is:

tricolored-peppers-goat-cheese-su-xMonday = Appetizer = Roasted Tricolored Peppers and Goat Cheese with Ciabatta Bread.

Wine will be an Albarino; Burgans Burgans-Albarino-2013Albarino Baixas Rioja White. Sauvignon Blanc would be the obvious choice but because the weather is very warm and this is an appetizer I’m going with the Albarino.

tuna and corn salad  Tuesday = Fish Course = Grilled Tuna and Corn Salad

Wine will be a rosé; Rive Sud. This rosé is made from the Pinot Noir grape giving it aromas and flavors of ripe cherry, raspberry, and rive sudwatermelon. I think this wine will bring out the nuances of the Tuna and the sweetness of the caramelized corn.

lemon chickenWednesday = Main Course = Lemon Chicken with Linguine and Fresh Green Beans

Wine will be a Chardonnay; Franciscan Napa Valley Chardonnay. I believe the apple, 2011-Franciscan-Estate-Napa-Valley-Chardonnaypear and nectarine flavors in this wine will pair well with the lemon in the chicken.

fennel saladThursday = Salad = Fennel-Radicchio Salad

Wine will be a Barberra; Scagliola Mati Barbera. The liveliness of this Italian red should play barberawell with the peppery tones of the salad.

roasted pearsFriday – Dessert = Roasted pears with blue cheese and walnuts.

Wine will be Warre’s Warrior Port – the obvious choice for warre'sthis dessert.

This is the plan, we’ll see what actually happens!

original_Bon_Appetit

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