Oh hey, have you heard? Prince Harry’s in the US. The Daily Beast is doing rolling updates on his every move which is hilarious. Grapefriend is heart-warmed at all the pics of him visiting soldiers and stuff, but come on, all we really care about is the wine he was served at the British Embassy dinner on May 9!
Let’s tackle this course by course.
Scallops, avocado, lime – perfection with Sauvignon Blanc. And the fact that it’s Cakebread just makes me happier (don’t forget to enter your pics for their photo contest which I’m helping them run)!
For god’s sake, if you hear veal and mushrooms and don’t sprint for a bottle of Pinot Noir I’m not sure you’ve ever even had Pinot Noir! I love Stag’s Leap and Artemis is a fantastic Cabernet of theirs, but it seems too heavy for this course. Could’ve been a fabulous opportunity to introduce Harry to some killer Willamette Pinot Noir.
Pairing summer pudding with champagne is great (summer pudding is is a British dessert that’s white bread layered with red berries and fruit juice). I was a little dismayed that they didn’t go with an American sparkler, but since they did American wines for the first two courses I guess I’ll let the Pol Roger slide. It is one of the Champagnes that holds a Royal Warrant after all.