2006-10-31 10:49:49 · 4 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
Have you ever thought about pairing it with Kim Crawford Marlborough Dry Riesling? The white stone, minerally, crisp finish, balanced acidity and luscious fruit tones would be fantastic with your macadamia fish dish.
2006-10-31 12:17:28 · answer #1 · answered by wine&foodcat 3 · 1⤊ 0⤋
I would serve a nice white, not too dry, but not sweet, maybe a varietal blend. Navarro Chardonnay or sauvignon blanc, or Caymus Conunundrum is good.
2006-10-31 10:59:16 · answer #2 · answered by orphanannie 3 · 0⤊ 0⤋
Try a good Gruner Veltliner. Goes with anything --- even Mexican food or curry.
2006-10-31 11:31:15 · answer #3 · answered by sierra_blanca 2 · 0⤊ 0⤋
White zinfindel, rose, Pino Nior, reisling, light whites or lights reds. or most importantly What is you favorite?
2006-10-31 11:30:05 · answer #4 · answered by copestir 7 · 0⤊ 0⤋