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