Thursday, September 23, 2010

Wine & Food Suggestions


  • Sauternes with bleu cheese.
  • Chardonnay with chicken, scallops, lobster, and brie.
  • Sauvignon Blanc with shrimp, acidic pork, oysters, and whitefish.
  • Pinot Noir with salmon, fatty fish, and duck.
  • Zinfandel or red/white Burgundy with turkey, pheasant, and quail.
  • Red Bordeaux with lamb.
  • Beaujolais with traditional pork.
  • Cabernet Sauvignon with beef, venison, and grilled meat.
  • Burgundy with braised meat and game.

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