Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Fred Sipe
Ultra geek
444
Thu Jul 13, 2006 11:34 am
Sunless Rust-Belt NE Ohio
Mike Filigenzi wrote:I'm with Robin on this one. Might even go with a (gasp) chardonnay.
Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
Fred Sipe wrote:Maybe it's time to get beyond the ABC thing...
Jenise
FLDG Dishwasher
43589
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Fred Sipe wrote:Mike Filigenzi wrote:I'm with Robin on this one. Might even go with a (gasp) chardonnay.
Yes Mike! I've often wondered why the aversion here to Chardonnay. It's my favorite with some dishes such as pasta with brown butter and sage served with roasted butternut squash and It's the first thing I thought of when first reading this thread. Maybe it's time to get beyond the ABC thing...
Jenise wrote:Fred Sipe wrote:Mike Filigenzi wrote:I'm with Robin on this one. Might even go with a (gasp) chardonnay.
Yes Mike! I've often wondered why the aversion here to Chardonnay. It's my favorite with some dishes such as pasta with brown butter and sage served with roasted butternut squash and It's the first thing I thought of when first reading this thread. Maybe it's time to get beyond the ABC thing...
One of my favorite lines: I'm SO over being over chardonnay.
And I too agree with Robin here. The butternut squash sauce is going to be lightly sweet, and most cheeses have a better conversation with white wine than red. A rich white like chardonnay, falanghina, greco di tuffo, arneis or even a domestic semillon would pair extremely well for my tastes.
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Fred Sipe wrote:Mike Filigenzi wrote:I'm with Robin on this one. Might even go with a (gasp) chardonnay.
Yes Mike! I've often wondered why the aversion here to Chardonnay. It's my favorite with some dishes such as pasta with brown butter and sage served with roasted butternut squash and It's the first thing I thought of when first reading this thread. Maybe it's time to get beyond the ABC thing...
Fred Sipe
Ultra geek
444
Thu Jul 13, 2006 11:34 am
Sunless Rust-Belt NE Ohio
Bob Henrick wrote:Fred Sipe wrote:Mike Filigenzi wrote:I'm with Robin on this one. Might even go with a (gasp) chardonnay.
Yes Mike! I've often wondered why the aversion here to Chardonnay. It's my favorite with some dishes such as pasta with brown butter and sage served with roasted butternut squash and It's the first thing I thought of when first reading this thread. Maybe it's time to get beyond the ABC thing...
Fred, for me it is all about the oak! I am not averse to some oak, but it seems to me that so many wine makers in the past 20 years or so have seen fit to abuse rather amuse regarding oak in chardonnay.
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