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Duane Meissner · 08-07-2002, 01:56 PM,

...for linguine with clam sauce?
(will be using it in the sauce)

DM

wondersofwine · 08-07-2002, 02:24 PM,

My suggestion is chablis. Will be interested to see what else is suggested.

Innkeeper · 08-07-2002, 02:35 PM,

Verdicchio Dei Castelli di Jesi. Preferably one that runs around $12 such as Sartarelli's, rather than the less expensive one that comes in a bottle shapped like a woman. It has acid to cut through the sauce (Foodie and Barnesy should like that) and a nutlike flavor to compliment it.

Thomas · 08-07-2002, 03:04 PM,

Vernaccia di San Gimignano!

[This message has been edited by foodie (edited 08-07-2002).]

Duane Meissner · 08-07-2002, 03:49 PM,

Thanks! I'll see what I can find.

DM

Duane Meissner · 08-08-2002, 05:05 AM,

Walking down the Italian wine aisle at the local HEB, I came across Foodie's suggestion first. It worked great!

DM

Thomas · 08-08-2002, 09:11 AM,

Glad to be of soivice!

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