I made a silly menu mistake for 80 degree NY weather and I made mushroom and pea risotto. Umm, salad, that was the word that should have come to mind when I was shopping - oops. Oh well. The wine was good for making risotto. It also worked well with the spicy Guacamole I made for an appetizer. I did not mean to make spicy guacamole, but the deceptive peppers that were in the freezer were HOT. I should have know that, as the owners of the refrigerator like spicy southwestern food BUT I wasn't expecting to be blasted off the scoville scale. (I am
My suggestion: cook with it, pour yourself a glass, then chill it to be served with dinner and when that bottle is polished off, move on to a nice prosecco to go with the chocolate and Grand Marnier crepes for dessert.... But that's just me.
Jason over at Jason's Wine Blog reviewed this wine and posted the blend. 55.6% Sauvignon Blanc, 40.8% Chardonnay, 3.3% Muscat Canelli and 0.3% Pinot Grigio" - Thanks Jason, and as usual, great review. I am in 100% agreement with you.
Menu:
Guacamole with Tortilla chips
Cajun Shrimp Skewers
Sirloin Tip Skewers
Mushroom Risotto
Organic Ciabatta
Chocolate Grand Mariner Crepes
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