tag:blogger.com,1999:blog-6754793616665070228.post4481038154763786196..comments2024-01-06T05:54:02.403-05:00Comments on autoFOODography: Julia's Dinner Party: Wine, Sides and Dessert~~BT~~http://www.blogger.com/profile/07116381660266732629noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6754793616665070228.post-55352362909023031672009-01-01T10:21:00.000-05:002009-01-01T10:21:00.000-05:00Unfortunately, this comment comes too far after th...Unfortunately, this comment comes too far after the delightful dinner party to remember the specific wines that we brought. However, the types of wines were easy to remember. The white was a California Chardonnay, not too oakey, but bright and acidic that matched up well with the amuse-bouche and salad. The reds were a Washington Pinot Noir, which had enough fullness to match the main course and sides; and an Italian Sangiovese. For those not familiar with this varietal, sangiovese is the primary grape in Chianti and many Italian blends. It goes perfectly with boldly-flavored courses such as peppers and tomatoe-based foods and sauces. However, the wine, no matter how fine, can only supplement the meal. With creative cooking this incredible, almost ANY wine would have worked, and nobody would have w(h)ined!! Dad.Glennhttps://www.blogger.com/profile/09041686380033219689noreply@blogger.com