Salil wrote:
> cng545 wrote:
>
>>DaleW- I am somewhat limited because the banquet will be in
>>Massachusetts which has restricted shipping status. However, if I find
>>a good deal I may find a way to ship it to a friend in a neighboring
>>state to drive it in. I currently live in Chicago.
>>
>>Specific examples would be great. I do have to keep it below $15 per
>>bottle if at all possible. Thank you again!
>
>
> NZ Pinot Noir wouldn't be a bad idea at all, IMO. If you do find any,
> please let me know where - I'll be back in Chicago in a couple of
> months' time, and I've had some difficulty finding shops with a good
> range of NZ wines.

Sam's has a decent range of NZ wines, especially SBs, but I've also
found the 2000 Martinborough Vyds Pinot Noir there, so some reds are
represented.

>
> I'm not that familiar with Cantonese food, but if it's anywhere near as
> spicy as Sichuan cuisine, then I'd definitely suggest some
> Gewurztraminer.

No, true Cantonese cooking is far less spicy, relying more on ginger and
garlic. Cantonese cooking also features far more seafood since it's a
coastal province, as opposed to landlocked Sichuan. One aspect of
Cantonese cooking with which many are familiar is dim sum. Other famous
dishes are dry-fried prawns in salt, crab with ginger and scallions,
shark's fin soup and Chinese broccoli with oyster sauce.

Mark Lipton
>