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Wine Recommendation: For the spicy flavors of this food, I like Pinot Blanc, a dry, crisp wine with some nice suggestions of fruit, specifically orange and melon in the nose. It's a little rounder and richer than a Sauvignon Blanc. It also has more body and acidity, which makes it a great foil for the heat of the chiles. The wine exhibits excellent fruit and goes beautifully with the snapper and the squid salad. I recommend the 1994 Wild Horse Pinot Blanc.
--LAURENCE KRETCHMER

To Chefs at the Shore: Matthew Kenney's Menu 

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Published July 1996
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