Another pairing trickie

Hi all,

First I'd like to thank all you folks for the great suggestions you always give!! I was I was that good :P

Anyways, I got another pairing for you!!

I'm playing with a 3-course menu for 7 people for New Year:

1. Start off with a couple of small appetizers whilst chilling out on the couches! Maybe just a roquefort dip and tuna with lemon dressing, both served with grissini. Something quite informal.

1. We continue from above but move to the table to move to the formal side of things. Here I was planning to start the meal with 3 different amuse bouche recipes: Buttered toast with creme fraiche and caviar (black or red?), almond-filled dates with pancetta, and garlic soup with pancetta served with french baguette.

2. The main dish: duck a l'orange with wild rice and cumin roasted baby carrots. As a side salad, endives and chicorice with an orange & walnuts dressing. Wine: Chianti Clbuttico or Burgundy (whichever I buy first!!)

3. Cheese plate that includes parmesan, cheddar, aged gouda, roquefort and grapes. Wine: Bordeaux

My gut feeling tells me that the move from Chianti to Bordeaux is smooth! I hope I'm right!

What would you guys suggest for the appetizers and amuse bouche course?

Thanks, Max