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WineBoard / GENERAL / Wine/Food Affinities v
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pairing a dessert with port
08-21-2001, 04:06 PM,
#21
lolly mackenzie Offline
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okay what about the scallops seared with a sabayon sauce made with a splash of the sancerre blanc,some finely chopped dill and a little kick if cayenne? Be okay with this?
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08-21-2001, 05:13 PM,
#22
Thomas Offline
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Do it, and tell me when to be there!
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08-22-2001, 09:20 AM,
#23
lolly mackenzie Offline
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Scallops ala Sancerre Blanc Sabayon is on the menu tonight - I'll post the reviews tommorrow!
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