I made a silly menu mistake for 80 degree NY weather and I made mushroom and pea risotto. Umm, salad, that was the word that should have come to mind when I was shopping - oops. Oh well. The wine was good for making risotto. It also worked well with the spicy Guacamole I made for an appetizer. I did not mean to make spicy guacamole, but the deceptive peppers that were in the freezer were HOT. I should have know that, as the owners of the refrigerator like spicy southwestern food BUT I wasn't expecting to be blasted off the scoville scale. (I am
Jason over at Jason's Wine Blog reviewed this wine and posted the blend. 55.6% Sauvignon Blanc, 40.8% Chardonnay, 3.3% Muscat Canelli and 0.3% Pinot Grigio" - Thanks Jason, and as usual, great review. I am in 100% agreement with you.
Guacamole with Tortilla chips
Cajun Shrimp Skewers
Sirloin Tip Skewers
Chocolate Grand Mariner Crepes