sole meunière

[joeyz6]

I made this again last night, but no wine this time (I'm taking a break for a couple of days). Anyway, I am seeing first-hand what Scoop was saying about the butter vs. acid element; it really depends whether the butter or the lemon flavor is dominant. Last night, for example, the lemon flavor was a little stronger than the first time. So a sauvignon blanc probably would have worked better. But if I go lighter on the lemon and let the butter control the flavor, a Macon or one of the other suggestions would work. Next time I make it I'll try to balance it out and drink a Graves.


[This message has been edited by joeyz6 (edited 12-18-2002).]