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+--- Thread: Advice (/thread-1218.html)
- vaughntippi - 02-06-2002
I am having a dinner party and I need some advice. I am starting with leek soup, then serving a stuffed pork tenderloin, risotto, and sauted sugar snap peas. I would like to serve a wine that would go with the soup course and then a red that would go well with the pork tenderloin. I'm not sure what to buy. Thanks!
- Innkeeper - 02-07-2002
Hi Vaughn, and welcome to the Wine Board. For the soup, would recommend a White Bordeaux such as Michael Lynch, Bordeaux Blanc. For the pork and risotto recommend a Cerasuolo Montepulciano d'Abruzzo such as one by Cataldi Madonna. Don't worry if you never heard of that last one; it is very widely distributed.