Hi all, Wondering whether anyone could offer any suggestions for what to serve with cold borscht. My instinct is Sauvignon Blanc -- either Mondavi SLD or Cloudy Bay -- but I'd be most grateful for suggestions. Any thoughts? thanks, Richard
I'd opt for near frozen Peppar vodka.
I don't think there's any wine that would surive the experience, particularly with the mandatory dollop of sour cream.
Good advice is always to accompany food with what the natives drink.
Good borscht is sweet and sour. It suggests that a round, slightly sweet, high acid wine would probably go better with it than a dry, high acid wine or a low acid sweet. How about riesling (German or otherwise) with a few percent residual sugar? Vouvray (or other Louire)or other Chenin in a sweet style?
Craig Winchell GAN EDEN Wines
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