This stew will be spicy with tomatoes and potatoes. The meat will be a pork butt roast.
I'm thinking about a riesling to go with the spicyness of the dish. It seems like a Pinot Noir would also go with the heartiness of the pork.
I curious to see what the Chowhounds think. If I chose a riesling, should it be dry or sweet? I have Chateau St. Michelle Eroica, Grossett Polish Hill (highly rated by WS) and Hexamer Quartzet (sweet from Germany). I have an extensive collection of Pinots ranging from Cali, Oregon and a few Burgandies.
Thanks in advance.
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