I went to a friend's for dinner last night, and he made a more than passable bouillabaisse.
As the attending group were not wine people, or did not have advance notice of the menu, several including myself brought red wine.
After consuming the whites, we 'forced' ourselves to try the reds, and they went surprisingly well with the food!
Anyone tried that combination before?
I dare say that the Dolcetto I brought was an especially good match.
Riunite Lambrusco...its great with Cigars, and they have the white alternative also...Bianco.
Addtionally in Screw Caps....no more corked wine.
white
Well, Riunite sure is not a very good producer, but recently they have started selling two good ones, finally: Terre della Fumana (Lambrusco reggiano) and Ronchi dell'Olma (don't remember if it is Sorbara?)
alone that
Chardonnay.
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