Reply to "Need mixed seafood saffron bolognese wine pairing"

I agree with the white, not a red.

Nobody was telling him how to cook, people are giving their opinions/suggestions, and for good reasons, to omit saffron. If it is a good tomato based sauce, the saffron will get lost (and with the cost of quality saffron, it is best to use it where you will benefit the most from its properties/characteristics...and using cheap saffron is not an option and it should not be called saffron, it adds nothing. If you are using cheap saffron, you might as well use frozen fish).
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