|
You'd have been better off with a white wine for that, something light and crisp...I'm not good with the ol' wine terminology, but a chardonnay should work in the dish you've described, added towards the beggining primarily, and a SMALL fresh splash at the end.
__________________
It's not the bullet with your name on it you have to worry about...it's all those other ones marked
"to whom it may concern."
|