Kevin and I enjoy hosting parties. Tomorrow night we’re hosting our first dinner party where family isn’t invited and we’re not firing up the grill for burgers. I’ve got an antique drop leaf table that seats anywhere from 2 to 12 and I can’t wait to load up the leaves. We’re going with an autumn theme:
We’ll have hot mulled cider available in the crockpot on our bar, as well as every possible cocktail and my new favorite martini – Sangriatinis. We’re also serving herbed chicken with a side of marinara for some of our more picky eaters who might stay away from the pork chops.
While we excel at entertaining, we don’t have a very great track record for food and wine pairing. With this menu, I’m really leaning towards a Reisling, but my instincts are usually dead wrong on this sort of thing. So we’re taking suggestions! Let me know what sort of wine you’d pair with this menu.
The solution? Our neighborhood wine professional, JP, suggested some wonderful wines.
In other news, I have a convoluted post about Kentucky shipping laws that I’m slowly working through. My state is stupid. I’ll try to get that post worked out so that it makes sense (right now it makes about as much sense as the laws themselves) and post it eventually.
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