5 Comments

  • EFWines
    Posted September 22, 2018 11:20 PM

    Nice easy to follow tips!

  • Michelle Weaver
    Posted September 22, 2018 11:20 PM

    I am making canapes with semi-dried persimmon (I am using frozen persimmon that I found at a specialty store) brie and arugula. My inclination is to go toward a sancerre but I'm wondering if you have other suggestions?

  • Sonofrome
    Posted September 22, 2018 11:20 PM

    Good basic info, but it ultimately comes down to taste.

    And I agree, the way a seafood or lighter meat dish is prepared can allow for delicious pairings with bigger American reds such as zins, cabs, etc. or Italian primitivo and rosso blends.

  • dellicj
    Posted September 22, 2018 11:20 PM

    i still don't get it. I don't drink wine, I tried a few today ( chardonnay, pinot grigio, and riesling) They all tasted nasty to me, unfortuneately i have to be able to suggest these wines to ppl ordering food (just started working at Olive Garden) Anywhoo, I don't understand the whole Full Bodied, Sweet to Dry deal, so yeah this is gonna suck lol

  • Julie Overstreet
    Posted September 22, 2018 11:20 PM

    Simple and interesting.

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