go to this website http://www.thenibble.com/REVIEWS/MAIN/pastas/glossary.asp
Play it safe and go Sauvignon Blanc, preferably from Sancerre, France.
A sauvignon blanc should be served first, because it is not as sweet as a viognier. The etiquette for serving is to go from dry to sweet and from white to red, except for champagne. Both of these wines are dry! But Sauvignon Blanc should be served first as it lighter than viognier.
Yes you can drink anything you want with roquefort, however...#1. Serve Roquefort at room temperature. (Take it out first and let it sit on your cheese plate for 30min - 1 hour prior to serving)#2. Roquefort (and other blue's) go better with a stronger/ sweeter wine. Roquefort is very aromatic, and has a high salt content. I would serve it with a Port or a Bordeaux, however I have had a Sauvignon Blanc with some and it was very good aswell. Basically you don't want a weak wine. It has to stand up to the cheese.
You will not taste a difference. go ahead and use either one.
I'd go with a Sauvignon Blanc. It's storng enough not to weaken under the prunes and almonds.
Two good wines that would go well with cod are either a Pinot Gris or a bottle of Sauvignon Blanc.
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A dry white wine would go well with raw or steamed clams. Two suggestions are vinho verde from Portugal and Sauvignon Blanc from New Zealand. Both are crisp whites.
This probably depends on what kind of lasagna you're having. If it's a traditional one, with heavy red sauce and beef, you'll want a wine that is red and dry with a good amount of acid. Many of the Italian wines fit the bill here, including Chianti, Brunello, Barolo, Rosso, or a Super Tuscan. If you want to go non-traditional, you could try a Zinfandel with good acidity, an American Sangiovese (the main grape used in a lot of Italian wines), or a Grenache
There are many white, rose and red wines that go well with stuffed chicken. Choices for white wine include Chardonnay, Vinho Verde and Sauvignon Blanc.
All types of wine have different tastes. So, essentially, you'd pick the wine that has a taste that matches up with the dish you're serving. For read meat, steak, veal, or any other heavy protein that may not be that flavorful but is very heavy, I'd go with a red wine, maybe Merlot or Cabernet Sauvignon. For chicken, fish, pasta, and appetizers, I'd go with a nice, crisp white wine. I prefer white wine because it's lighter and crisper than reds. My preference (and the one I serve at parties) is Vinho Verde by Twin Vines. Check it out at http://www.jmftwinvines.com/about-twin-vines-wine.html
They go to juivy
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Generally with seafood, a nice dry riesling, pinot gris or sauvignon blanc. The lighter, fresh flavours and acidity will go well, especially with a little bit of lemon squeezed over the top of the calamari.
kind of but not really
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they can be more convienent. They last longer, and can be kept in cupboards instead of needing refridgeration. The fresh one's go bad quicker, and are more expensive too
A dry red wine is generally best with a nice cut of beef. Cabernet Sauvignon is my favorite choice, but a merlot or even a nice, spicy Zinfandel go very well too. In the end, it's all about your own personal taste. You have to try a lot of wines--with food--to figure out what you like best. Keep notes on what you try so you'll know what you liked and how much it cost. And don't be surprised if your tastes change over time. As you try more wines, you may find you like now what you didn't like in the beginning.
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Smile and be kind.
kind of happy-go-lucky, but kind of evil in a way.