Desperately Seeking...

[Innkeeper]

I might ask if you feel the same way about Chianti? IMHO both pinot noir and sangiovese both make wines that are lousy quaffers. In other words they show their stuff when combined with food. Don't know if it's the high acid level in both or what.

I think that pinot is the most versitile food wine in the world. The lighter ones match lovingly with salmon, both fresh and smoked pork, duck, goose, game birds, etc. The more highly extracted ones can handle complex feasts such as Thanksgiving and Christmas. The in-between versions match with beef, lamb, heavily sauced veal dishes, and many others.

[This message has been edited by Innkeeper (edited 01-13-2003).]