+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html)
+--- Thread: Pouilly Fuisse Help!!! (/thread-1198.html)
- MinalMinal - 03-31-2002
I need some help with pairing Pouilly Fuisse up with 3 Entree Dishes. If anyone can help let me know.
- Innkeeper - 03-31-2002
Hi Minal, and welcome to the Wine Board. Steamed Lobster, Sauteed Chicken Breast and Crown Roast of Pork.
[This message has been edited by Innkeeper (edited 03-31-2002).]
- Randy Caparoso - 03-31-2002
Almost any fresh white fish or shellfish. Touch of lemon. If you use butter or cream, go easy, since this is a fairly light, but smooth, style of dry white of medium (neither low nor high) acidity.
- mrdutton - 03-31-2002
This wonderful French white, Chablis and Viognier count amongst the few whites that I will drink.
IK's and Randy's advice are spot on!