Originally posted by Oerdin
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Paulo and Bill does it yet again.
Great night, Napa Valley wines, wonderful food.
The Bordeaux was ill paired with the shrimp, but I dislike Bordeauxs in any event. It would have been better with the beef.
The Cab (had two glasses of this) was perfectly paired with the pork, absolutely magnificent because it just danced with the chutney and they boosted each other wonderfully.
I don't think any of the reds would have worked with the shrimp; it was great, it just wasn't red material.
I have never had a genuine Bernaise sauce before; it's interesting, but not really my thing. You could really taste the yolks.
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