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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Wine pairing stumper...
On Apr 24, 11:27*am, Chris Sprague > wrote:
> I'll make this as brief as possible. *For dinner tonight, I'm having 6 > people over for their choice of braised chicken or veal cannelloni. > The cannelloni will be stuffed with ricotta, spinach, thyme, the > shredded braised meats, and mushrooms (morels in the case of the veal, > and porcinis for the chicken). > > This will be served with a cream sauce made from the strained braising > liquids, the mushroom stock (from reconsituting the dried mushrooms), > roux, and heavy cream. > > My initial thoughts were Burgundy, or given all the cream which begs > for acidity, a red Sancerre or NZ PN. > > However, I haven't discounted the possibility that some whites would > work here too. > > What do you think? *I'm looking for ideas! > > Chris If I had to pick one, I'd go with white Burgundy or Michael's suggestion of serious Gruner Veltliner. Acidity but also some body. But if it were me I'd serve a big white and a crisper Pinot Noir, and let people choose which they prefer (anf try both myself). You'll need more than one bottle anyway! |
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