Ian Hoare wrote:

Hmm. I'd be cautious of anything "flowery". I've often served a bordeaux
style white (SB/Semillion/muscadelle) and found it acceptable without being
exciting. Apples wont go so forget the Chenin Loire. I can't really see
Burgundy style, so I'd not look to Chardonnay. I think on balance I'd look
to Sancerre style perhaps, with plenty of ripeness.

Sounds like a good plan.



p.s. Ian, IIRC, we just carried our Champagne on to the paté at La
Souvigne, but as soup was the next course, I don't know that that was
more than just a convenience for you...

Are you sure? The meal was broad bean soup, paté maison, duck legs en
salmis, cheese and strawberries according to my records. I don't think I'll
have had the imagination to serve the pate before the soup! I will have
"skipped over" the soup, not serving any wine with it, and switching to red
wine with the duck legs.

No doubt you're correct. That was just my best recollection of events.

Thanks, Ian!
Mark Lipton