Pairing wines for a winemakers dinner

Hello,

I am a caterer, I will be doing a Sweethearts dinner at a local Vineyard and they intend to have the Winemaker pair wines with the menu I have chosen. I have been asked to whip up a sample menu to enable the winemaker a "taste" to better enable the pairing process, I have done these types of dinners before but the winemaker has been able to choose the wine without a "taste", I don't really have the time to whip up a sample as I have many events the same week.

I have to admit I am ignorant to wine.

The wines I have to choose from are as follows: Pinot Noir, Marechal Foch, Chardonnay, Pinot Gris, and Riesling.
My Menu:
Hors d' Oeuvres: Pinot Noir Mushrooms & Parmesan Pan-fried Oysters
First Course: Cream of Asparagus Soup with Creme' Fraiche & Red Pepper Hearts, Bebe Croissants with Butter Roses
Entree Choice: Herb-encrusted Prime Rib of Beef with Heart Shaped Rosemary Duchess Potato's OR
Citrus-Honey Glazed Salmon Filet with Dilled Wild Rice Almondine
both served with Baby Carrots w/Herb Butter Glaze
Choice of One Dessert: Heart shaped Chocolate Espresso Torte topped w/Raspberry Mousse, Kahlua Whipped Cream garnished w/raspberry Coulis OR
Raspberry Bavarian in Raspberry Coulis garnished with Crisp Cookie Heart
Thank you in advance for any recommendations, I promised a response re: sample by Monday 2-5-01

Joan

[cape chef]

Hi Joan,

Nice menu.

A couple Questions if you have time.
What style Riesling? Sweet-dry-medium etc, That would really make a big difference.
Also the pinot noir...French,American ,light full bodied.I think it is important for you as the caterer,also have a meeting with the wine maker to discuss and taste the flavors of his wine...either he tailors to your food or you tailor to his wines...Equal partnership. The Marechel Foch is a grape widely planted here in the east and Canada and is a hybrid of goldriesling and Vitus Riparia...They are light Beaujolais style reds
Joan...what was the criteria for the wines you chose? and what exactly are you looking for as far as guidance?
cc

[This message has been edited by cape chef (edited 02-03-2001).]

[Joan]

Hello Cape Chef,

My apologies, I did not get back to you, I ended up cancelling the event due to low reservation numbers. The wines I had to work with are the wines produced by the Vineyard and Winery that I was producing the event for, I had the menu picked prior to the others (vineyard & Winery Owners) suggesting the wine pairing venue.
To answer your questions, the Riesling was a Medium, the Pinot Noir was a Full-bodied American.
I apologize for the length of time it took for me to respond to you, my schedule became CHAOTIC after my post, I had just done a Bridal Show and my phones haven't stopped ringing.

Thank you,

Joan M. Taylor
Chef/Owner