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	Ideas for Great Gatherings
		Ming Tsai's Chinese New Year Banquet
		Andrea Robinson's Perfect Pairings Dinner Party

	Macy's Restaurants

Give your guests the chance to wine, dine and have a good time—all while discovering wine's ability to enhance the flavor of already amazing food. This party is perfect for six to eight friends, and provides the full culinary experience: course after course of what Andrea likes to call "knee-buckingly great" food and wine pairings.

For each course, Andrea has thoughtfully provided "steal" and "splurge" wine options, so you don't have to break the bank to throw this gourmet gathering. For eight people, buy two bottles of wine per course. You may not need the second bottle, but it's always nice to have a reserve. Serve up Andrea's custom-catered menu, along with her carefully selected wine pairings, for a sophisticated dinner that will not only impress, but educate as well.

Andrea's Menu & Wine Pairings

•	Chocolate & Chorizo Toasts Steal: Codorníu Pinot Noir Rosé Cava NV, Spain Splurge: Veuve Clicquot Rosé Réserve Brut, Champagne, France
•	Baby Spinach Salad with Pine Nuts, Mushrooms & Gouda Steal: Robert Mondavi Fumé Blanc, Napa Valley, California Splurge: Frank Family Napa Valley Chardonnay, California
•	Seared Scallops with Thai Vanilla-Citrus Broth Steal: Wolf Blass Yellow Label Riesling, Australia Splurge: Eroica Riesling, Washington
•	Proscuitto & Sage Crusted Pork Tenderloin Steal: Castello di Gabbiano Chianti Classico, Italy Splurge: Crognoio Super Tuscan, Italy

Photos by Maren Caruso

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Andrea's Tips for a Great Tasting Party

Hand out copies of Andrea's HOW TO TASTE WINE LIKE A PRO before the meal so guests can learn how to properly assess each wine and choose their favorites.

Buy an extra bottle of each wine and have a door-prize drawing at the end of the meal. This way, everyone gets one of the bottles to take home. Or just give one bottle to each guest as a parting gift.

Finish the meal with a simple cheese course: some Spanish Manchego, Parmigiano-Reggiano and maybe a few toasted walnuts or almonds. Serve with the same red you paired with the main course or a late-bottled vintage port.