• HOME PAGE
  • Twitter
  • Facebook
  • YouTube
Current time: 03-05-2015, 03:30 AM Hello There, Guest! (Login — Register)
Wines.com

Translate

Wines.com WineBoard & Wine Tasting Forums
Ask A Question, Read Wine Tasting Notes, Pair Wine & Food, Find Rare Wines & Great Buys

  • HOMEHOME
    •   
  • Recent PostsRecent Posts
    •   
  • Search
    •      
  • Archive Lists
    •   
  • Help

WineBoard / GENERAL / Wine/Food Affinities v
« Previous 1 2 3 4 5 ... 71 Next »
/ poultry
Post Reply 
Threaded Mode | Linear Mode
poultry
05-23-2010, 11:46 PM
Post: #1
dozer Offline
Registered
 		Posts: 260
Joined: Feb 2002
 
dark meat, with an orange glaze...
tnx
Find all posts by this user
Quote this message in a reply
05-24-2010, 01:01 AM
Post: #2
TheEngineer Offline
Wine Whiz
***
 		Posts: 4,429
Joined: Aug 2005
 
With Orange glaze, I'd be tempted to go red like an aged burg or an aged Spanish wine.
Find all posts by this user
Quote this message in a reply
05-24-2010, 09:11 AM
Post: #3
Innkeeper Offline
Wine Guru
*****
 		Posts: 10,361
Joined: Nov 1999
 
You need high acid. World go with a California Pinot Noir, Barbera, or Sangiovese.
Find all posts by this user
Quote this message in a reply
05-26-2010, 12:22 AM
Post: #4
andrawes76 Offline
Registered
 		Posts: 762
Joined: Oct 2010
 
Dark meat and a spanish tempranillo or burgundy or a Bien Nacido Vineyard Pinot Noir.
Find all posts by this user
Quote this message in a reply
« Next Oldest | Next Newest »
Post Reply 


  • View a Printable Version
  • Send this Thread to a Friend
  • Subscribe to this thread


Powered By MyBB, © 2002-2015 MyBB Group. Theme designed by kavin