Menu

Caviar from the Caspian sea
Pâté of liver with salad

Coq au vin (grouse in wine)

Potatoes cooked in the oven
Carrots with mushrooms

Choice of cheese

Fresh mango

   A MEETING OF HUNGRY GASTRONOMS
With such a menu, there was no hesitation about the wines : only the best was allowed.
Tokay - Pinot gris is my favourite cepage from Alsace and it marries very well its subtility with the Caviar.
The Yarden-Katzrin Chardonnay, comparable to a good white Burgundy, fits well the rustic style of the pâté.
For the meat we chose Margalit. This very intense Cabernet is all indicated for a heavy cooked dish such as the "Coq au vin". On the second hand, it would have been a little difficult to find another red for the cheese that would complete but not compete after it.
With the dessert, the Golan Heigthwine is a rare sweet pearl of fruit that matches best fresh fruits such as the mango we chose or a green melon.