Have you ever wondered which white wines pair really good with white meat? In the last month I’ve done some research with 3 different white wines and here is what I’ve found. When cooking seafood like shrimp or little neck clams I discovered that a sweet wine like Chenin Blanc or Moscato work the best because they have a fruity undertone but these wines also help to bring out the sweetness in the seafood. If your cooking rabbit then a white wine that is less sweet seem to work the best in my opinion. For example, a Sauvignon Blanc works well with rabbit because it’s not as sweet but instead its more mellow.
Have you noticed how many anodynes there are laying around on the floor
