Bill S. wrote:
Interesting. I think my mind would have been centred on whites (I tend
to match wine to food without thought to the tastes - or lack of -
that my guests may possess. At best they will expand their wine
horizons. At worst, at least I'll enjoy the match!).

I'd have been headed for the Rhine, or maybe Australia as either an
off dry Riesling or a rich Semillon would probably be worth trying.

Reds are tougher, but your BJ was probably an excellent choice. I'm a
big Zin fan, but would never even think about using one in that
company, big or small.


I'm with you all the way, Bill. Having dined at Trotter's restaurant
and been impressed with the wine service, I had higher hopes for his
suggested pairings, but this one was just misguided IMO.

Mark Lipton

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