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Re: Help on what food to serve at a wine-tasting

Posted by jimbill on May 30, 2006 at 22:16:50:
Braised lamb shank is another idea for big reds. Easy to make and robust in flavor.
Big reds don't usually go well with cheese or desserts. A good white Burgundy with the cheese.
Desserts are another matter. If you're expecting to be wobbly, forget the dessert and serve a great Sauternes or Barsac. You'll still be wobbly but you'll forgo the preparation. California and Australia also make some good dessert wines.