For this dish, you can choose from a large playing field of wines, from a white Bordeaux and unoaked Chardonnay to a Cabernet Franc. The acidity and citrus notes of a Sauvignon Blanc made a nice counterpoint to the rich sauce.
Posted: Nov 13, 2012
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
WineSpectator.com seeks an assistant editor in its New York City office to help develop content for its website, e-mail newsletters, social media platforms and apps. Candidates should have one to three years of journalism experience in a digital environment and be able to handle daily deadlines. Get more details.