I’m making a four course Italian dinner for my parents’ anniversary in late June and I’m thinking to order the wine now (before AZ temps get so hot the wine might get ruined in transit). I think I’ve got a good idea for first three courses (though still appreciate recommendations). But it is dessert where I really need the help. I’m planning panna cotta with fresh strawberries, and was thinking to pair champagne? This would also go with the cheese / fruit / honey board to follow.I’ve got the whole menu below so you can see the progression. Appreciate any recommendations!
First course-
Shaved white asparagus salad with sherry shallot vinaigrette
Wine - 2017 Hirsch Kammern Gruner Veltviner Kamptal (I love Gruner Veltviners as a light starting white wine, and I think they’d go great with white asparagus)
Second course-
Homemade cacio e pepe
Wine - 2018 Tornatore Etna Bianco (I’ve never tried this one, but I think wine from this region would be a good choice)
Third course-
Osso Bucco
Wine - my favorite wine of all time, Domaine Tempier Bandol (2016).
Fourth course-
Panna cotta with fresh strawberries
Wine - champagne or prosecco? A sparkling rose? I should add - I can’t stand dessert wines, which is why I’m thinking sparkling. I’m hoping to keep it to under $60. Thoughts?
Something with a bit of sour like Lambrusco white or red may be a nice counterpoint to the richness of panda cotta and sweetness of strawberries. Or perhaps Chinato.
Champagne…prob Rose…anything Andre Clouet to Billecart-Salmon to Dom Perignon. My guilty pleasure is fresh strawberries…should be great with panna cotta…my secret sinful pleasure is a single drop of the oldest balsamic I can afford on each strawberry…shivver.
I’d suggest a young, fruity Auslese with good acidity. It won’t taste like a “dessert wine” but will be sweet enough to counter the strawberries and have enough acid to cleanse the creamy panna cotta.
As many people have said, a Champagne can go well with dessert but I would actually suggest a low/no dosage Blanc de Noirs. I was turned on to the possibility by a patisserie owner who served me Marie-Noelle Ledru’s Cuvee du Goulte with her desserts (!)