Was wondering if any of you had any red wine pairing suggestions? Also since we are serving cured meats would a cabernet be too big? Thanks in advance.
quote:You want a red? A tannic red would be horrible, so i'd go for a Beaujolais.
quote:Originally posted by ArieS:
I agree with MoselleLuxembourg. Stick to white from Switzerland or from the Savoie region in France.