st.helier wrote:

> All contributions and suggestions gratefully considered.

Well, the classic pairing would be with choucroute garni, but that might
not be your preference for this event. Considering that you'll have a
young, intense, bone dry Riesling with high acidity, you could consider
any food that you'd serve with Champagne. Lobster? Caviar and crème
fraiche on blini? Roast pork would work well, too, I'm sure.

Mark Lipton

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