Cooking With Wine

[Innkeeper]

Use Italian Dry Vermouth for both these dishes, as well as steamed mussels and lobster (mixed with water for the steaming). Also find that the vermouth goes well in Oriental dishes that call for "wine" as an ingredient. Actual Orientals have advised they do the same as the "wine" they would use is not usually available here. Agree with Foodie on the wines to drink with the dishes you mentioned. Specifically a crisp Northwestern Reisling or a Vouvray from the Loire.