Quote:
Originally posted by Phalanx
You'd have been better off with a white wine for that, something light and crisp...I'm not good with the ol' wine terminology, but a chardonnay should work in the dish you've described, added towards the beggining primarily, and a SMALL fresh splash at the end.
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Yeah. i was trying to be clever and it blew up in my face. on the other hand, bree asked for some of my pineaply bbq sauce, and was quite happy with the mix of flavors. So i was disappointed, but she liked it, so all wa sright in the world.