Three cheap Chardonnays

[Thomas]

Yeah, IK, that's part of my reaction to the oakers. But to go further, what foods do you pair with pineapple, mango and peach other than sweetened type stuff.

In my view, Chardonnay should be left alone, to shine as the clean, crisp, malic-acid (apple-like) sometimes malty wonder it can be, to pair with a wide range of seafoods, veal (milk fed) for Milanese and Francese preparations, and of course never forget a few fatty cheeses.

We just got a Macon-Prisse back in is-wine; it fits the above bill, and more.

[This message has been edited by foodie (edited 09-16-2003).]