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 CrosariolReport Typo/Error