Dolcetto or Barbera temperture?

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Dolcetto or Barbera temperture?

04-14-2007, 11:57 AM,

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hotwine Offline

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IK is right on, as per usual. Pulled a Barbera (Becker) last night for a cheese & spinach ravioli in a tomato sauce, and it worked nicely, but can see the Dolcetto application for a cream sauce.

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[No subject] - by - 04-14-2007, 11:07 AM

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