Ratatouille

[Innkeeper]

Hi Newbiedrew, and welcome to the wine board. My gut reaction was to go with a Cotes Du Rhone, but a ratay needs more acid. The Chianti would work, but we would go with something closer like a Piedmont Barbera d'Asti, or a Cru Beaujolais such as a Morgon or Moulin de Vent.

[This message has been edited by Innkeeper (edited 05-18-2001).]