"st.helier" > wrote in message
...
> This coming New Years Eve, our group (of six) will congregate to welcome
> 2010 - the 18th straight year we have done so.
>
> This year, each party will bring a bottle of wine and prepare a dish to
> complement.
>
> I have a single bottle of Clos Ste Hune 2001 - and I am struggling for
> inspiration.
>
> I have searched on-line for ideas - but have developed a mental block.
>
> So, may I call on the collective wisdom of the group - I have had the
> Trimbach CFE on a few occasions, but never the CSH - so I do have a vague
> idea what to expect.
>
> Notwithstanding that it is now summer here in New Zealand (I am thinking
> of a cold dish to be served as a starter to the main course(s) to follow -
> with the wine only lightly chilled) - don't hold back with any
> suggestions.
>
> All contributions and suggestions gratefully considered.
>
> Note: Yes, I am well aware that this wine might be kept for another decade
> or two - but at 8 years, it is my choice of wine for seeing in 2010/
>
> --
> st.helier



From and article in the Times: "Try your venison with Champagne"

"I've found five perfect matches:
roast Cantonese duck and plum sauce with Romanee-Conti Echezeaux;
a lightly poached peach with Chateau d'Yquem;
seared kangaroo and baby beetroot with Rockford Basket Press Shiraz from
Australia's Barossa Valley;
pappardelle con lepre (thick ribbon pasta with hare sauce) with
Biondi-Santi Brunello di Montalcino;
chou croute garni with Trimbach Hunawihr Riesling Clos Ste-Hune."

pk