Reply to "Need mixed seafood saffron bolognese wine pairing"

I have to dissagree with the idea of a red wine. I would go with an Italian white from Friuli or Alto Adige. Maybe an Austrian Riesling or an Alsatian (Tokay) Pinot Gris.

Actually, I had a wine two weeks ago -- a Dettori Bianco -- from Sardegna that was *fabulous* and I think would pair really well...
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