Quote:
Originally posted by NotFromHere
ah yes, the Rieslings!
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Quick story - about a year ago, the Mr. and I had a string of evenings out at which the two of us had some combination of beef, foie gras, lobster and veal. 3 out of 3 wine guys recommended Austrian Rieslings, with super results. Holds its own surprisingly well with a weirdly broad variety of meats. I've become much less of a red-wine snob since.
BR(and the wine guy at Aureole is really nice, have a chat with him if you are there, knows his shit cold)C
