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From: Scott Johnson
Email: wines@arrowliquors.com
Date: 11/28/00
Time: 4:15:54 PM
The old adage about red wine/red meat, white wine/white meat is reliable for the most part. However, the method of cooking or the type of sauce can play a determining role in what wine to choose. For example, a good quality California Pinot Noir would go just fine with Cajun Blackened Redfish.