Fine wines from the Wine Messenger May 18, 2007
Posted by Bacchus in : Wine ,
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Wines to make your next barbecue one to remember
Barbecue is the quintessential American summer food. A range of wines, from white to red can be used – if you are preparing lighter fare, like vegetables, poultry and seafood serve a white wine from a light and crisp Sauvignon Blanc to a richer, fuller Chardonnay, whereas for heartier foods like salmon steaks, lamb and ribs try more full-bodied wines from the light reds like Pinot Noir and Beaujolais to heavier Cabernets and Syrahs and Zins.
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