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WineBoard / GENERAL / Wine/Food Affinities v
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poultry
05-23-2010, 11:46 PM,
#1
dozer Offline
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dark meat, with an orange glaze...
tnx
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05-24-2010, 01:01 AM,
#2
TheEngineer Offline
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With Orange glaze, I'd be tempted to go red like an aged burg or an aged Spanish wine.
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05-24-2010, 09:11 AM,
#3
Innkeeper Offline
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You need high acid. World go with a California Pinot Noir, Barbera, or Sangiovese.
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05-26-2010, 12:22 AM,
#4
andrawes76 Offline
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Dark meat and a spanish tempranillo or burgundy or a Bien Nacido Vineyard Pinot Noir.
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