Wine verses food position

[Innkeeper]

Actually it was one of those rare SWs. We had a Mount Pleasant Seyval Blanc which was ah 'er somewhat better than their Chardonel. Had it with brosted rosemary chicken breasts with garlic, shallots, red peppers, and olive oil (no it didn't come out of Foodie's book). The high acidity in the Seyval (not to mention the lack of oak) cut right through everything, and made for a delightful repast. So we came up and revived this thread just for the hell of it.