Jeff Grossman/NYC wrote:Mostly what Dale said, but I would change a few of his suggestions:
- I don't suggest Gavi with the tomato soup. I think the acidity of the soup will make the wine seem flat.
- Can you find a gruner veltliner for the ravioli courses?
- I would like the recioto rather than chianti with the lamb or beef.
- The poached pear already has wine! Serve vin santo and cantuccini afterward.
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