On 24 Sep 2006 11:16:21 -0700
"DaleW" > wrote:

> Seafood:

Hi Dale,

Might want to add that if red is desired with fish, especially grilled, a cabernet
franc from the Loire is a good match: Saumur, Chinon, etc.

Also you refer to cepes and porcini (I think I saw) which are of course the
same mushroom; might be confusing.

Great work, very interesting spice/herb/flavor section, I'm not sure I've
seen something like that before.

-E
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Emery Davis
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