indesertum
Stylish Dinosaur
- Joined
- Jun 7, 2007
- Messages
- 17,396
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- 3,888
sancerre with kielbasa?
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Today is what wine is all about.
I had a tremendous white Burg at Cafe Central in DC, wrote down what it was then lost the slip of paper.
having had a many polish dinners, I'd do a non-California white of sorts. Maybe a Chablis. 90% of the time, however, we drink beer and vodka.
I was thinking about that. Given the chance of greasy and doughy components, I was thinking along this line too. Maybe a real, crisp Riesling?
Thoughts on "seasoning" a glass at a restaurant.