On Apr 20, 7:58Â*am, "Bi!!" > wrote:
> On Apr 19, 9:47Â*pm, DaleW > wrote:
>
> > On Apr 19, 8:48�pm, "Bi!!" > wrote:
>
> > > We're having a dinner next saturday and the chef just sent over the
> > > menu. �One of the items is a "marble of escargot with garlic and
> > > parsely puree". �I've never known what to match with snails and garlic
> > > so any ideas?
>
> > Not sure what a marble is! But classic combo for snails with butter,
> > parsley, and garlic (a Burgundian dish) Â*is Chardonnay. I wouldn't
> > break out a big Montrachet (even if I owned one), but maybe a Macon.
> > I'd think:
> > crisp
> > no or light oak
> > for my tastes.
>
> It's a snail wrapped en croute with the garlic and parsely butter
> inside along with the snail.

The pastry probably "smooths" the dish a bit, so you could probably
safely do a bigger/better white with that dish, in my humble opinion.