schulju Posted March 29, 2015 Share Posted March 29, 2015 With a chef in the family, big holiday meals like Easter are covered, lucky me! However, I am always on wine duty. Generally I'm pretty confident in my pairings, but this one has me scratching my head. I usually reach for a Gruner Veltliner with Asparagus, but I'm not sure if it's peppery notes will compliment a cream based soup. Anyone have a suggestion? FYI, the wine for this course will be sandwiched between a sparkling blanc de noir and a petite sirah. Link to comment Share on other sites More sharing options...
Mark Slater Posted March 29, 2015 Share Posted March 29, 2015 Either a Fino sherry (chilled) or a dry Vermouth Blanc, like Dolin dry, should do it. 1 Link to comment Share on other sites More sharing options...
schulju Posted March 30, 2015 Author Share Posted March 30, 2015 Either a Fino sherry (chilled) or a dry Vermouth Blanc, like Dolin dry, should do it. Thank you, Sir! Link to comment Share on other sites More sharing options...
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