During our recent Godparent’s dinner party discussion turned to wine preferences and then on to what you might choose as a menu for your last supper. Naturally the topics then became entwined, as we tried to match our favourite wines to our last meal.
I don’t know if this topic has been covered in the past, but I would be interested to hear what people’s choices would be. The only criteria would be that you have to have tasted the wines you have chosen (I realise this gives some of you a much broader cellar to choose from!!).
After much to-ing and fro-ing we settled on the following menu, based on the largest majority for each course:
Langoustines
Sirloin of beef with all the trimmings
Lemon tart
Cheese board
The alternative choices were Foie Gras, Lobster (cold), Warm chocolate fondant and cheese.
Obviously this menu wouldn’t be to everyone’s taste, but I would love to hear which wines that you have sampled over the years would be served at The Last Supper. Or alternatively what would your own menu be??
I turned to this forum thinking it might be a debate about eucharistic theology.
Still, it’s interesting even so:
langoustines: Sancerre Vacheron, a young vintage (i.e. from last few years)
Sirloin of beef: Turley Old Vine Zinfandel e.g. Duarte vineyard, vintage?? the only one I’ve ever had is 2015
Lemon tart: Sauternes, Suduiraut e.g. 2005
Cheese board: I’ve never found a wine for some cheeses, but happily, if it’s blue cheese, you could stick with the Suduiraut, and I’m sure it would do well.
Crab salad and a bottle of Prum Wehlener Sonnenuhr Spatlese - 1996, 2001, 2002 or 2007.
For the main undoubtedly a roast rib of beef and some great Cornas - Allemand’s 2013 or 1999 would be fab. Controversially I’d probably have it cold with salsa verde and sauteed potatoes, though if in season I do love pea, parmesan and shaved asparagus as a salad. Lemon tart would be hard to beat for dessert - probably an older Sweet Loire - perhaps 2003 Huet Cuvee Constance.
Peter - if you open a restaurant, I’d be a regular
Fish and chips and a good English ale
I like a lot of the meal choices. I am surprised nobody is going big time with wine selections.
Let’s start with an older Dom Perignon and oysters, then a Coche Dury Corton Charlemagne from the late '90s with a crab dish. 1992 Au Bon Climat Sanford and Benedict Chardonnay if we can’t find anybody to fork over a bottle of CC. For red what about '69 Romanee Conti out of magnum to accompany rack of lamb?? Not so bad. I love both the ideas of lemon tart and Norfolk strawberries but I ll go with Pacific NW raspberries. Oh, might as well get the lemon tart as well. '47 Suduiraut?? '37 d Yquem? A sweet Loire?? '37 Wehelner Sonnenuhr BA from JJ Prum?? Need to think here.
Possibly hampered by the requirement to have tasted the wines submitted?
Not hampered Mel, this is a Last Supper. Who’d want to risk the disappointment of a duff bottle of something ancient and rare just because it’s expensive. I’d want to conjure up my own happy memories of place and vintage that I’ve already personally experienced and to know that my choices do go well with the chosen dishes !
I have tasted all the wines submitted. Just not lately.
I think they would all be fine. One always risks a corked bottle.
I guess we could have a ‘what is your backup wine for the last supper’? thread.
Don’t be…it means I am closer to a last supper.
That and hanging with Johnny Depp