Jeff Grossman/NYC wrote:> Oil pack tuna with baby green beans, aged Swiss cheese and capers with a light lemon Vinaigrette.
The lemon and vinegar will make this tricky. Sauvignon blanc is one good idea as it asserts its identity pretty well. I could also envision choosing a wine that has good acidity but does not try to compete against the rich fish and tangy capers... muscadet or vermentino.
> Linguine with pesto and chopped roasted tomatoes
A rich but vegetal white for this dish. Gruner veltliner, or maybe ribolla gialla.
> Coq au Vin
The wine it is cooked in, of course!
> Peach sorbeto ( Please no Muscat)
Brachetto d'acqui. It is gently sweet and gently fizzy... and red. Should look nice on the table next to the pale orange-yellow dessert.
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