I'm throwing a fancy-schmancy dinner party for my husband this weekend (it's his birthday), and I thought I'd share my battle plan. He recently was awarded a magnum of Clos du Val 2002 Cabernet Sauvignon, and I want to build a dinner around it. Three courses, wine pairings with each, and the grand finale with the cab. Here's my strategy:
1st Course: Salmon Pate Crostini with Source Napa Sauvignon Blanc
2nd Course: Shallot and Heirloom Tomato Salad with a Pinot Noir (TBD)
3rd Course: Sirloin in Puff Pastry with Mushroom Duxelle and THE CAB
Yes, it all sounds very fabulous, but if you really pay attention, it's not hard to do. I'll get someone to take pictures on Saturday, and soon after that I'll let you know how I did it, what pitfalls to avoid, and what garnish was the best!
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