Cabernet/Pinot Inquiry

[Innkeeper]

Julia on roast chicken and wine: In Mastering The Art Of French Cooking (1961) she recommends, "A light red wine, such as a Bordeaux-Medoc, or a rose'." In From Julia Child's Kitchen (1975) she says, "....either a white Cotes du Rhone or a rose' wine." In Julia Child And More Company (1979) she recommends, "...a full dry white would go with the (roasted) chicken, like a Burgundy or chardonnay, or you could present a light red Bordeaux or cabernet." Both times she recommends red Bordeaux or cabernet she uses the term "light." In today's environment she would surely add, "lightly oaked." If you can find such a critter, give a holler.



[This message has been edited by Innkeeper (edited 11-01-2000).]