GOURMET GREETING CARDS

GOURMET GREETING CARD #1

Pinot Blanc is a delicate and fruity white wine that is often compared to Chardonnay, which tends to be a bit more robust.  Since both are excellent with chicken, they compliment the dish quite well and the light flakiness of the puff pasties. While a nice Reisling  may be suitable for chicken, I personally find it less appropriate with a Supreme sauce. Though this too may be something you would like to try.

GOURMET GREETING CARD #2

Normally a robust red wine goes quit well with beef.  And while a nice Cabernet Sauvignon, Merlot or  Chianti will be pleasing, I personally prefer a wine with less of a bite with dishes that favor a strong pepper flavor as in this dish. Therefore I would recommend Pinot Noir which is slightly more velvety and rich red wine.

GOURMET GREETING CARD #3

Again here is another beef entree where a Cabernet Sauvignon, Merlot, Chianti or Pinot Noir will do quite nicely.  But let's not forget the full-bodied, earthy flavor of a nice Dry Sherry which goes very to compliment this dish.

GOURMET GREETING CARD #4

The capers in the creme sauce have a very distinct flavor.  And is far less desired flavor with a red wine such as  Cabernet Sauvignon , Pinot Noir or Merlot.  Here virtually any tart white wine is better, therefore, I recommend a nice Chardonnay, Sauvignon Blanc, or Riesling as they are much more appropriate with pundgent flavors.

GOURMET GREETING CARD #5

As with Greeting Card #1  Both Pinot Blanc and Chardonnay,are excellent with chicken, however, a rosemany sauce tends to be more pungent than a basic cream sauce and can leave a slight after taste with a more tart white wine.   A nice light Zinfandel is an excellent choice here, as it is a nice compliment to the fruitness of the Craisin Rice Pilaf.  All three will suffice quit nicely, however, it just depends upon your preference.

GOURMET GREETING CARD #6

Halibut is excellent when served with a fruity Sparkling Wine,  and sharp herbal Sauvignon Blanc or  the oak aged Pinot Gris offers a dry crisp contrast.  However,  Port Wine creme sauce offes a ruby-red sweet flavor to the halibut steak, so  Port Wine is quite appropiate here too.

These recommendation are my personal preferences, but by all means select the wine that best suits your palate.

Bon Appetit