On Jul 22, 2:37 pm, "
> wrote:
> On Jul 22, 7:02 pm, "Bill S." > wrote:
>
> This year, for the first time, some unseasonably inclement weather
> relegated us to the dining room rather than the garden, although that
> did save on travel time between kitchen and table. We started off
> with a seafood terrine made with an avocado and shrimp centre, a
> halibut based outer, wrapped with smoked salmon and garnished with
> cucumber, green wasabi caviar and a shrimp. I took a picture of the
> whole terrine as the owner wanted to document it in case it fell
> apart
> when he went to serve it!
>
> That is outstanding, I will certainly serve that at a dinner party I
> am hosting in France. I would serve that with a Pouilly Fume or
> Cloudy Bay, Sauvignon Blanc, can you suggest anything that would
> enhance it more than that?

His Chablis worked very well, as would your suggestions or a Sancerre.

I wonder how a nice Kabinet level Riesling would work with it. And
I'd bet an aged Savennierres would be wonderful too.