portabello pasta

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portabello pasta

09-14-2009, 01:25 AM,

TheEngineer Offline

Wine Whiz

Posts: 4,505
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I'd just go with a nice red, like Chianti here. Something with a bit of acidity and not too heavy. Even a nice Barbera or Dolcetto would work well for me.

Doz, your gonna hafta tell us one day which wines you went with and what the results were. I'd love to hear how it went!

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