In charge of wine for Christmas party. - The Athan Zafirov Wine Blog

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In charge of wine for Christmas party.

This is what I have figured and planned so far.

Aperitif: Bourgogne NV Cremant and cock tails.

Save the budget for the rest of the pairings with some cheap bubbles that isn't prosecco ( we are around prosecco a lot...) while at the same time giving pretty much everyone but me something new to experience. -----‐-‐-------------------------------------------------------------------- Appetizers: Coteccino and Charcuterie: gorgonzola, pecorino, grana padano 20 months, Parma reggiano 24 months, bresaola, speck, prosciutto, pancetta, iberico.

Pairing: Cote Rotie Chateau d'Ampuis 2017 Breathing while the bubbles are going.

(We like reds as you will see continuing on and I want to start off with a literal boom. And I think this will do the trick) -----‐-‐-------------------------------------------------------------------- Pasta: Taglitelle cacio e pepe finished with winter black truffles

Pairing: Traversa Barbaresco Riserva, Neive 2009 or 2012 -----‐-‐--------------------------------------------------------------------

Meat: 40 Oz tomahawks x3 with a porcini rub cooked in wagyu beef tallow.

Pairing: Marchesi di Barolo, Barolo Cannubi 2015 Probably 1 hour decanting. -----‐-‐--------------------------------------------------------------------

Resting time: Le Salette Amarone 2016 decanting the length of the dinner

-----‐-‐-------------------------------------------------------------------- Dessert: Dark Chocolate Christmas pudding cake

Pairing: 1994 Tawny Port and Royal Tokaji, 5 puttonyos for the few who dislike Port and usually only drink moscato. Feel that is easily the best step up.

These choices were made by knowing what the group likes along with a few things that I want them to try out that they haven't tried. Also, availability being incredibly, EXTREMELY limiting I feel there won't be many complaints besides the bottles drying up quickly. Also, the Italian theme here is due to most of the group being such.

If you have a suggestion feel free.





Athan Zafirov Wine

For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.


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