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+--- Thread: poultry (/thread-277.html)
- dozer - 05-23-2010
dark meat, with an orange glaze...
tnx
- TheEngineer - 05-24-2010
With Orange glaze, I'd be tempted to go red like an aged burg or an aged Spanish wine.
- Innkeeper - 05-24-2010
You need high acid. World go with a California Pinot Noir, Barbera, or Sangiovese.
- andrawes76 - 05-26-2010
Dark meat and a spanish tempranillo or burgundy or a Bien Nacido Vineyard Pinot Noir.