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Inaugural Autumn Dinner

#1
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8/31/09 at 9:38pm
  • Joined: July 2009
  • Post Count: 2
The climate around here has turned decidedly autumnal, so this Sunday I'm planning a small party to celebrate. The menu is as follows:

Appetizer: a salad made of Bell Peppers (Red, Yellow, and Orange) tossed with garlic, pine nuts, sherry vinegar, shredded basil, and (possibly) redcurrants.

Entree: ditalini pasta tossed with sauteed butternut squash and red onion and melted butter, garnished with homemade sage croutons

Dessert: A simple apple tart

Additionally, I might serve some cheese before starting dinner, if just to occupy my guests while I finish things up in the kitchen. I'm not sure what I'd serve, however.

I was wondering if any of you had some good ideas about what kind of wine to serve with this meal, or perhaps with each course. I would prefer if you limit your suggestions to the lower end of the price range, but I'd be willing to spend up to 30-40 dollars on a single bottle (but only if it'd really be worth it).

Thanks in advance.
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#2
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9/7/09 at 7:47am
  • Joined: March 2005
  • Location: Illinois
  • Post Count: 886
I'd probably go with a Gewertztraminer for one of the courses.

Maybe
Sav Blanc
Riesling
Gewertz
for the app, entree, and desert, respectively
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#3
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11/13/09 at 5:02am
  • Joined: November 2009
  • Post Count: 6
yea i made tht it was great. thnx for recipe
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