Hi all,
In 2 hours we're having a "Kung Pao" stir fry with beef,
onions, green peppers and peanuts. I have an average
assortment of wines in my cellar - CS, PN, Zin, Chenin,
Sauvignon, etc. Any suggestions?

I think I knew the answer at one time, but it's those
senior brain cells that aren't working properly.

Please help,
Thanks
Dick