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lobster

09-06-2005, 03:17 PM,

TheEngineer Offline

Wine Whiz

Posts: 4,505
Threads: 1,513
Joined: Aug 2005

I second IK's Sauvignon Blanc suggestion.

I like the ones from Sancerre due to its "smokiness" and "steely" acidity whichs works well for me with seafood. (others perhaps find it a bit austere). Oterh SV's work very well as well.

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