italian

[Thomas]

This topic has come up a thousand times. I've generally pulled out of responding to it for that reason, but every so often I get the urge to tell people that there isn't just one answer to the question. And even if there were one answer, it wouldn't necessarily have to be just Sangiovese from Tuscany or Barbera from Piedmont...some Spanish wines can do well with tomato acidity just as sure as some American wines (Zinfandel--which of course is Primitivo).

The overarching point really is, however, that whatever we or anyone else recommends is in fact our opinion, not the law. Along with my reasoning, I like to provide a short list of options, but I do not think I have the answer--I have MY answer.

Besides, where's your sense of irony and humor, Carl??? You must know me by now...or maybe not. Don't tell me I need to use those smiley faces every time...please no! [img]http://wines.com/ubb/wink.gif[/img]

[This message has been edited by foodie (edited 07-18-2007).]