Valentine's Wine Pairings

[AlyshaB2005]

So, I'm going to be cooking for Valentine's Day for me and my sweety, Braised Rack of Lamb, Stuffed Portabella Caps, and Garlic Asparagus. Before dinner, I'm preparing a cheese plate and for desert, chocolate fondue with strawberry and other dippers.

But here's my question, what should I drink with it. I'd like to have Champagne at some point in the evening but it seems like a nice red wine would go with the meal better. I wouldn't mind doing both, but I'm not sure when I should serve each...in other words does the champagne go with the cheese board, the desert or not at all?

What do you guys think?

[jimbo]

IMO: Light red wine (Pinot?) with dinner and cheese plate unless strong cheeses. Then a heavier and more tannic wine. Champagne will work very well with the fruit and chocolate fondue. Champagne on a valentines day home cooked meal works with anything.

[jkgourmet]

A little late in my response, but for posterity: I'd agree that if you really want to have champagne, do it with the desert. Pop a strawberry in the champagne flute, btw.

But for dinner, I'd suggest a Shiraz or a Zinfandel. Splurge for a good one (a good Shiraz is likely to be a bit cheaper than the Zin). Rack of Lamb (http://anythinggoesgourmet.com/?s=lamb&searchsubmit=) really deserves a good bottle of wine, and IMO, requires a more deeply flavored wine than a Pinot. In fact, the Pinot would be overpowered by the strong tasting meat.

Would love to get the recipe for those stuffed portobellow caps - post it in the recipe section maybe? Thanks.