"Jeff Russell" > wrote in message
news:_b_Ec.9072$MB3.8063@attbi_s04...
>
> "Bryan Wallwork" > wrote in message
> ...
> >
> > "Jonny" > wrote in message
> > ...
> > > Can you advise me on what wine to choose for a meal we are having this
> > > weekend with friends?
> > > Please bear this in mind first.
> > > Male 1 prefers white wine
> > > Female 1 prefers red wine
> > > Male 2 prefers lager
> > > Female 2 prefers white wine
> > > All of above will drink any of above.
> > >
> > > The proposed menu is a starter of tomato/basil pasta. Meant to be an
> > > Italian style dish.
> > > The main is a full bodied curry.
> > > What I am looking for is suggestions of a style of wine that may suit
> > > the two very different courses. Grapes etc rather than specific brands
> > > please.
> >
> > Madhur Jaffrey suggests Chablis and Pinot Grigio, an Australian Merlot
or
> > mid priced Bordeaux.
> > If you can be more specific about 'the curry' we could be more specific
> > about the wine, but it sounds as though your 'curry' is non-specific.
What
> > are you going to bung in it?
> > I would start with a dryish sparkling white and for the full bodied
curry
> an
> > American Cabernet or Shiraz. A cold ruby port would also go. If the
curry
> > has coconut and tomatoes, maybe a red Bordeaux or spicy Gewurztraminer,
> even
> > a cold Madeira or Oloroso sherry.
> > cheers
> > Wazza
> >
> >
>
> Good points Bryan.
> If the curry is a heavy one such as lamb, I would like to suggest an
> California Zinfandel perhaps Ridge or Ravenswood. American Zins can be
soft
> in the mouth like a Merlot with a spicy or peppery finish.
>
> Jeff
>
interesting how you interpreted 'heavy', I thought heavy on the spices
and/or chilli!
I had not thought of lamb as heavy, they bounce off things rather well round
here ;?) nearly got two of the woolly maggots today, spring lamb
anyone......!
cheers
Wazza