quote:Originally posted by chum lee:
Thanks for the early replies. I figured the wine would be too delicate for grilled foods. However, I just drank a '98 Chassagne (Marc Colin), and it was so rich and complex that it had some of the same nuances (apricot, honey, ginger) as a fine Sauternes, hence the sweetbreads question. There is a farmers market in my town tomorrow where I'll be able to grab some fresh cod (ling or black), halibut, salmon, dungeness. Maybe I'll do a nice halibut with buerre blanc?
Sounds good. If you can somehow incorporate sauteed shallots into the mix you may be even happier.