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Advice for hosting wine tasting I've hosted several wine tastings at my home in the past, but I have yet to come up with a formula that works well, when it comes to cooking and serving food while your guests are present. In the past, I've suggested that everybody bring a bottle of wine (one per couple) along with a smallish amount of food that should match the wine reasonably well. What ends up happening is that couples end up bringing one bottle each, and a fairly large amount of food, the result being that by the end of the evening, we're all stuffed, three sheets to the wind, and we have lots of food left over. And it's absolute chaos in the kitchen, as many dishes need some final prep before serving. This year, I'll be hosting another tasting on my birthday, December 30th. I've given the event a theme: "Wines of the Old World", as I'm simply in the mood for something other than NZ SB, Aussie Shiraz, Cal Cab, Oregon PN, etc. Nothing against those, but recent tastings have had new world wines featured heavily. To help alleviate the excess this year, the invitation asked guests to bring either 1 bottle of wine OR some food. I know that some will still bring both, but that's OK. Also, some of my friends aren't really into wine, they won't try all of them, but they still enjoy the food and the good company. I figured it would be more enjoyable for them to not have to try and pick out a wine, when they know nothing about it. What I have in mind this year is more of an appetizer hour, a couple wines, followed by a sit down meal. I have offered, as the host, to cook the meal. For dessert will be some Mas Amiel 10 year Maury served in Chocolate cups. Now I'm wondering: What is practical and relatively easy, but still good, to cook for 10-12 people? I plan to serve either some of my mid 90s Bordeaux (Talbot, Carruades, Meyney, Gloria, things like that), or perhaps some of my Chianti Clbutticos. I'd prefer not to have to buy anything new for this, as part of my reason for hosting these things is an excuse to dig into and reduce my cellar a bit. So, what works? I'm sure many of you host or attend things like this from time to time. Thanks in advance, - Chris
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