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Wine 14

Pairing with hot-smoked mackerel

hypomyces | Oct 9, 201102:35 PM

I was thinking to serve an appetizer with hot-smoked mackerel with a warm potato salad (pommes à l'huile), flavored with xérès vinegar, shallots, chives, and fresh mint leaves. I
I am looking for a few ideas of appelations to serve with it-was thinking of an oaked white Rioja, but was wondering about the mint.

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