Carl Eppig wrote:A Spatlese from MSR would work fine.
As would pretty much any good 'normal' spatlese, kabinett, off-dry or dry, or sylvaner, from across the country. As long as the wine is not too sour (so it gets overwhelmed by the cream) or too rich (so the pairing becomes cloying), this sounds like a pretty neutral dish that would go well with a wide range of ripe yet minerally wines.
Plus, I've never been wild about wine and soup matches. Not that they're bad, they're just not 'great' because of the two liquids thing. So I wouldn't break my head trying to find the 'perfect' match. You should have lots of wiggle room and then plenty of space to enjoy two delicious items.
Posted: Sat Jul 21, 2012 6:15 pm