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MinalMinal · 03-31-2002, 12:42 AM,

I need some help with pairing Pouilly Fuisse up with 3 Entree Dishes. If anyone can help let me know.

Innkeeper · 03-31-2002, 10:02 AM,

Hi Minal, and welcome to the Wine Board. Steamed Lobster, Sauteed Chicken Breast and Crown Roast of Pork.

[This message has been edited by Innkeeper (edited 03-31-2002).]

Randy Caparoso · 03-31-2002, 11:49 AM,

Almost any fresh white fish or shellfish. Touch of lemon. If you use butter or cream, go easy, since this is a fairly light, but smooth, style of dry white of medium (neither low nor high) acidity.

mrdutton · 03-31-2002, 05:34 PM,

This wonderful French white, Chablis and Viognier count amongst the few whites that I will drink.

IK's and Randy's advice are spot on!

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