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sauces

10-22-2007, 09:26 AM,

hotwine Offline

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I'd probably choose a young Barbaresco... light enough to handle the buttery veggies but stout enough for the meatballs. The Marcarini comes to mind (see http://wines.com/ubb/Forum13/HTML/000702.html)

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[No subject] - by - 10-22-2007, 12:21 AM

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