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:
Monday = Appetizer = Roasted Tricolored Peppers and Goat Cheese with Ciabatta Bread.
Wine will be an Albarino; Burgans Albarino 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.
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 watermelon. I think this wine will bring out the nuances of the Tuna and the sweetness of the caramelized corn.
Wednesday = Main Course = Lemon Chicken with Linguine and Fresh Green Beans
Wine will be a Chardonnay; Franciscan Napa Valley Chardonnay. I believe the apple, pear and nectarine flavors in this wine will pair well with the lemon in the chicken.
Thursday = Salad = Fennel-Radicchio Salad
Wine will be a Barberra; Scagliola Mati Barbera. The liveliness of this Italian red should play well with the peppery tones of the salad.
Friday – Dessert = Roasted pears with blue cheese and walnuts.
Wine will be Warre’s Warrior Port – the obvious choice for this dessert.
This is the plan, we’ll see what actually happens!