White wine

20 06 2011

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




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