Vino wrote:
> On Wed, 30 Jun 2004 16:23:02 -0500, "Dick R." > wrote:
>
>>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
>
> Do you have a gewürtztraminer handy? I'm not guaranteeing that it
> would work but, depending on what kind of other spices you are using,
> it would be worth considering. A riesling might work as well,
> depending on the style.

Hey Vino,
Thanks for the reply. I was rummaging around in my cellar and, sad
to say, I don't have any Gewurtz or Riesling. The "Kung Pao" beef
stir-fry is pretty spicy. We've done the same stir-fry using chicken and
paired it with a Chenin Blanc - very good. But with beef ... ?
Maybe we can use a good California Zin that goes with everything!? :-)

Time's a wasting, so maybe I'll open a bottle or three and see what goes
best. A thankless job, but somebody has to it.

Full report ... eventually,
Thanks
Dick