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Niblet Publishing

Occasional Observation #32: Answers to #31

Here are the wines or other beverages I would serve with various foods.

  1. Baked ham–a dry rose, such as an Anjou.
  2. Roast pork–any good rose, or a German white with some sweetness to it.
  3. Chicken curry–a rose, or beer or ale.
  4. Lamb curry–beer or ale, or a light red such as a Beaujolais.
  5. Roast duck–any good rose.
  6. Pan-seared duck breast. A medium red, such as a Cotes du Rhone or a Merlot.
  7. Poached salmon (hot). Beaujolais.
  8. Poached salmon (chilled). Beaujolais or a dry rose such as an Anjou.
  9. Grilled salmon–Almost anything that isn’t too sweet. Beer or ale also works.
  10. Stir fry–Beer or ale, or a medium white or a rose if you don’t like beer.

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