Help With Wine Order/ Dinner

[Bill Miller]

We are having guests either later this year or early next year and are planning a fall/winter dinner. The highlite will be the wine pairing. We are considering two flights--an Italian varietal or a California Cabernet comparison. Our favorite is pinot noir, but we love barolo and others too. I have arranged the order of service I believe to be best, first to last--I need your input to adjust or even change some of the wines. I have a small, young wine cellar so they have been stored well. Here are my thoughts from first to last---

San Vicenti Chianti Classico Riserva-04

Caparzo Brunello di Montalcino Riserva-01

Cavallotto Barolo Bricco Boschis--96

or

Silver Oak Alexander Valley Cab--99

Diamond Creek Red Rock Terrace Cab--04

Caymus Reserve Napa Cab--04 (The Caymus 04 is ready and great!)

I'll take any and all the advice I can get--Thanks!

Edited September 29, 2007 by Bill Miller (log)

[Mallet]

Will the highlight be the wines or the wine pairings? For the latter, maybe could share some of your menu ideas.

[Bill Miller]

Will the highlight be the wines or the wine pairings? For the latter, maybe could share some of your menu ideas.

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We share a love of wine with these friends so the wine will be the star and we see them so seldom (they live halfway across the country). The food is very important--1st course will probably be a creamy chanterelle soup and the main course will be a 2 inch dry aged rib eye (choice) with a ground porcini/sugar/salt/pepper rub, served with roasted potatoes. Everything else is up in the air. I believe this menu would go with either wine list. We want our guests to choose the wine. I am most concerned about the order of service with the wine.