Six-course meals are labor-intensive, so don't ruin it by choosing the wrong wine.
Six-course meals aren't something that you and your family will sit down to every night for dinner. As you might imagine, they can be labor-intensive affairs and are usually best suited for dinner parties or intimate special occasions. They'll include everything from appetizers to soup and salad, to the entr e and dessert. Of course, you'll want to pair it up with an appropriate wine.
First Course: Appetizers
When preparing a six-course meal, choose some dishes that can be made in advance and are easy to prepare to save time and reduce stress. For the first course -- appetizers -- offer several choices. Bruschetta is a good choice; it's basically toppings on toasted bread. For example, for artichoke and goat cheese brushetta, you can place an artichoke puree on slices of toasted baguettes and then top with crumbled goat cheese an hour before the dinner. For a second appetizer, present a classic shrimp cocktail. This can be readied well before the dinner as well. Boil the shrimp, cool it on ice and present it in a cocktail glass with some cocktail sauce and lemon.
Second Course: Salad
The same holds true for the salad course as it does for the appetizers: keep it simple. The main course for this dinner is steak, so choose some salads that are traditionally paired with beef. Caesar salad is a classic match. It's easily prepared by tossing romaine lettuce with Caesar dressing and some croutons. During the summer, consider a Caprese salad. Use locally grown tomatoes and fresh mozzarella. Slice the tomatoes and the cheese and spread them on a plate, alternating the tomatoes and mozzarella slices. Sprinkle with the best virgin olive oil you can afford and top with fresh basil leaves.
Third Course: Soup
Vichyssoise, a thick creamy potato soup flavored with leeks and onions, is a good choice for a summer menu because it is usually served cold, though you can heat it if you'd like. Vichyssoise is easy to make and can be prepared in advanced, making it a good choice for preparing a six-course meal. Most people enjoy its creamy, smooth texture and it's bound to add a touch of class to the meal.
Fourth Course: Palate Cleanser
The fourth course of a six-course meal is traditionally the "palate cleanser." It's designed to clear the palate and prepare it for the main course to come. It's usually a frozen dessert-type dish with a fruit flavoring. Avoid ice cream -- it's too heavy and inappropriate before the largest course of the meal. Instead, opt for a light, refreshing sorbet, such as minty grapefruit sorbet. If you have an ice cream maker, you can make it yourself. Heat water, sugar and mint leaves in a saucepan and bring to a boil. Reduce heat and simmer for five minutes. Let it stand covered for 10 minutes to cool. Strain the mixture to remove the mint leaves and then transfer to your ice cream machine.
Fifth Course: Cabernet Filet Mignon
Now for the best part -- the main course. Serve a hearty dish such as Cabernet filet mignon. It sounds classy and tastes delicious, but is also relatively easy to prepare. Simply pan-sear the filets in a cast iron skillet with a couple of tablespoons of olive oil. Don't salt the steaks until you're ready to eat them. Remove them after searing a few minutes on each side and tent them with foil. Add a half-cup of Cabernet to the pan and scrape steak bits from the bottom. Reduce to 1/ 3 cup. Remove from heat and stir in a couple of tablespoons of butter. Serve sauce over the steaks. Add some sides of bake potatoes and asparagus parmigiano and you are ready to go.
Sixth Course: Dessert
Dessert can be whatever you want it to be, but a traditional pairing with a beef-centric meal is something chocolate. Consider a molten chocolate cake or chocolate jalapeno cake and serve it with coffee or a latte.
The Wine
A meal such as this calls for a good wine that will match up well with the beef. Much has been written on the subject of pairing wines with food, and the consensus seems to be that the color of the wine isn't always the biggest factor. Not all red wines are suited for red meat, such as Chianti. But steak cooked on the rare side does work well with smooth red wines that finish with firm tannins. For this meal, consider a red wine produced from Bordeaux grapes such as Cabernet Sauvignon, Cabernet Franc, Merlot or a Malbec. If you're still unsure, consult with your local wine proprietor and explain what you're serving. Don't skimp or you could end up ruining the whole meal and all that hard work.
Tags: good choice, main course, six-course meal, before dinner, choose some