Chefs at the Shore: Bobby Flay's Menu

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 

Back to Chefs at the Shore

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Sponsored Stories

powered by ZergNet