2007-03-14 20:04:07 · 6 answers · asked by M S 1 in Food & Drink ➔ Other - Food & Drink
Depends whether they are stuffed with white or red meat. White wine for white meat and red wine for red meat. If it is served as dessert than rose wine is the best.
2007-03-14 20:19:36 · answer #1 · answered by Cakebread 4 · 0⤊ 0⤋
Being a bit of a rennegade, I sometimes pair my meats with different wines than the norm. Here are some of my favorites:
1. Chicken and asparagas crepes with an asiago cream sauce with Pinot Grigio (white) or White Zinfandel (rose)
2. Ham, mushroom and onion crepes with a hollandaise sauce with Sangeovese (red) or Sauvignon Blanc (white)
3. Braised lamb with zuchini crepes with a roasted red pepper and romano sauce with Merlot or Pinot Grigio
4. Chicken and green chili crepe with a white cheddar cream sauce with a hearty Cabernet or Gamay
Don't hesitate to find your own unique combinations!
2007-03-15 04:20:45 · answer #2 · answered by JennyP 7 · 0⤊ 0⤋
Ooh, white wine. Red is too heavy, unless it's a Rose' which would actually be a lovely contrast. Serve it really cold.
2007-03-15 08:30:21 · answer #3 · answered by cupcake 3 · 0⤊ 0⤋
White for me.
2007-03-15 03:11:13 · answer #4 · answered by Anonymous · 0⤊ 0⤋
depends on what they are stuffed with, I would say white would go best with most things you would stuff them with (shrimp, chicken, fruit, whatever)
2007-03-15 03:13:14 · answer #5 · answered by greengirl 5 · 0⤊ 0⤋
depends on what's in it.
2007-03-15 03:13:07 · answer #6 · answered by mej 3 · 0⤊ 0⤋