okay, so.. thats for dinner... for dessert, I'm making louisiana bread pudding.. hopefully, if not that... then I am making cream cheese poppy cakes. !!! whatdya think??
2006-08-04 10:38:28 · 6 answers · asked by downtown 1 in Food & Drink ➔ Beer, Wine & Spirits
I'd suggest something white and, given the heat, on the lighter side. Perhaps a pino grigio. Or, with the cabbage and chicken, I can't help but think that a Gerwurtraminer would do nicely.
2006-08-04 11:17:52 · answer #1 · answered by Spot! 3 · 0⤊ 0⤋
tok-h got it right. Firstly, you should drink wines that you like. If you happen to like whites, then a chardonnay would be fine. With that dinner I'd prefer a medium to light bodied red. Lighter than the typical california Cabernets or Merlot's. Look for perhaps a Beaujolais (made mostly from Gamay grapes). Or a lighter Burgundy (like from France, made from Pinot Noir).
I've been enjoying a few malbec's which are becoming popular as Argentina is getting quite good at them.
2006-08-04 12:58:24 · answer #2 · answered by Morey000 7 · 0⤊ 0⤋
I'm going to suggest a nice Sauvignon Blanc, try to find one from New Zealand. It's the cabbage that I am trying to pair with the wine here, more so than the chicken, although it always goes well with chicken.
As others have said, you really should drink what you like. Right now I am on an Australian Shiraz kick and would drink that with your dinner.
Good luck and good eating.
2006-08-04 14:26:46 · answer #3 · answered by GregW 4 · 0⤊ 0⤋
Chardonnay? Or maybe Pinot Grigio?
2006-08-04 10:46:44 · answer #4 · answered by ndtaya 6 · 0⤊ 0⤋
I always pour, BV, Merlot, California!!!
2006-08-04 11:23:01 · answer #5 · answered by GreatNeck 7 · 0⤊ 0⤋
what kind do ya like?
2006-08-04 11:28:24 · answer #6 · answered by Bawney 6 · 0⤊ 0⤋