Tuesday, October 28, 2008

Raise the Bar

Several people who read this blog were guinea pigs in our months-long experiments with wine and beer. For their edification, and for anyone else who might be interested, I am happy to provide the final list of drinks we served:

Aperitif:
Gruet Winery (New Mexico) Methode Champenoise, Brut, non-Vintage
Hugues Beaulieu (Cotes de Languedoc) Picpoul de Pinet, 2005
Evan Williams Bourbon in Mint Juleps

Dinner:
Folonari (Veneto) Pinto Grigio, 2005
Castellana (Abruzzi) Montepulciano, 2006
Spaten (Munich) Oktoberfest "Ur-Marzen"
Red Hook (New Hampshire) "Late Harvest" Autumn Ale

Digestif:
Talisker, Scottish Malt Whiskey, 10 Year
Oban, Highland Scotch, 14 Year
Macallan, Fine Oak Highland Scotch, 12 Year
Basil Hayden's Kentucky Straight Bourbon Whiskey
Clear Creek (Oregon) Eau de Vie de Pomme, Barrel Aged 8 years
Clear Creek (Oregon) Williams Pear Brandy

We were really pleased with all our choices, limited as we were by the ridiculous liquor control laws of North Carolina, our budget and our obsessive wish for magnums. The wines paired perfectly with the food, and the brandies paired nicely with the cheese course.

And if any of you are interested in re-sampling, we have a ton of this stuff left over.

1 comment:

Sarah said...

I chose not to partake of alcohol. I will say, however, that was the best damn lemonade I have ever had.