>> 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.

a cold chicken terrine, layered with button mushrooms, asparagus( in
season?), and green pepper corns.

Are you well AB, just had a bottle of craggy range bannockburn sluicings
pinot noir 2007.......stunning

JT