I get to do this the other way around ,a wine buyer I do a lot of work with ,chooses some wines and we discuss the set up of the wine ,depths ,tastes and then we discuss foods ,that the wine will suit,and I create dishes to match,we do this so we deliver different,interesting and current wines,and foods that elevate the wines.
We did something very similar on saturday. A representative from a New Zealand winery was visiting the UK and we used 5 different wines, one to go with each course. The wines we were asked to use were:
-Gruner Veltliner (as the aperitif)
-Pinot Gris
-Sauvignon Gris (yes, Gris, not Blanc and this is not a blend!)
-Riesling
-Pinot Noir
-Cabernet Franc blended with a little Syrah & Viognier.
So our chef came up with this menu:
-canapés (with GV)
-terrine of duck rillettes, confit and cured breast, pickled cucumber, lemongrass & beansprouts
-parmesan pannacotta, roast asparagus, lemon oil, anchoiade
-roast baby monkfish on tarragon hummus, yoghurt, pomegranate molasses, crispy onion & micro herbs
-palm sugar cured beef fillet, mint & walnut pesto
-cannon of lamb, beetroot and redcurrant confit, baked new potatoes
and to finish, coffee with beetroot brownies and chocolates
A good evening!!
Edit: yes, all wines from new zealand and not a sauvignon blanc in sight - wonderful!