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Try a viscous white wine, prefer-ably with a hint of sweetness along with counterbalancing

acidity - as in off-dry riesling. Rieslings from Niagara, British Columbia, Alsace or Germany would be ideal. An off-dry Vouvray from France or a viognier would be nice too. Any of the aromatic whites mentioned in my Decanter column today would rock with this dish.

Beppi Crosariol

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About the Author
Life columnist

Beppi Crosariol writes about wine and spirits in the Globe Life and Style sections.He has been The Globe's wine and spirits columnist for more than 10 years. In the late 1990s, he also wrote a food trends column called The Biting Edge.Beppi used to cover business law for ROB and previously edited the paper's weekly technology section. More

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