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.
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.
