Howie Hart wrote:Here's a link to a lobster dinner where we tried several wines to answer the same question:
TN: Wines with Lobster
I don't recall anything on the label, but I believe it was dry or if there was RS, it was slightly off-dry.MikeH wrote:Howie, do you recall the sugar level of the Vouvray? Dry, demi-sec, moulleux?
FrancescoP wrote:Another vote for Champagne or Pouilly Fuisse
Kirk Arnott wrote:I'm going to stick with a white wine, but I'm intrigued. What kind of beer would you be considering?
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