I think we could start out with the Bruttaco 1997 Zin with hors d'oevres. The tingly spiceness and black raspberriness would jazz the mouth. Then I would go for the Wellington Century Vine '96 Zin for the soup and bread. Wellington has an aroma of pepper mixed with camphor that is a meditation in itself.

For the steak and onions with mashed potatoes, I'd provide a Dry Creek Valley estate bottled zin, to add a little dark fruit into the mix (blackberry, plum, cherry). For the venison, hubbard squash and turnips, I'd serve 1993 Deer Park Zinfandel. Little did you know how much you needed that pepper/coffee/tobacco and earth.

There are 2 desserts. For the strawberry shortbread, I give you a Traulsen Zinfandel - a light, but tasty Zin from Calistoga. This can taste a bit like cherry. For the chocolate mousse with raspberry sauce: Maggie's Reserve from Rosenblum. Let that jamminess coat the mouth. (Of course, I think I could be talked into trying the Petite Syrah from Vincent Arroyo with the chocolate mousse and raspberry sauce, too.)

Let me add that if I were to serve this many wines, I'd be serving half glasses or less each time. There'd be plenty of water so we wouldn't get dehydrated. Drink wine for taste, not to get wasted.

Champagne Top 5 Picks Page
Champagne Page

Champagne FAQ and Information