We had a superb Riesling to go with Melissa Clark's recipe in the NY Times the other night; but fussy guests are coming this weekend, one of whom doesn't care for white wines. Especially not Rieslings.
So what red to serve? A Pinot Noir? If so, whose? (Our wine budget doesn't run above $20.00 and preferably under.) Any other suggestions?
(The dish has LOTS of flavor and a touch of sweetness becuz a reduced maple syrup is part of it.)
Updated 2 years ago | 14
Updated 12 months ago | 4
Updated 1 year ago | 3
Updated 1 year ago | 6
Updated 3 months ago | 14