Just Ideas
crackers, bread sticks, gentle olives, cheeses of all kinds starting with mild ones and buiulding up to hearty and smelly varieties, dips but not too vinegary, bread pieces with olive oil, salted nuts, salami, unusual cheeses served Spanish style with a little quince paste, dried frtuis such as figs, prunes, apricots, peaches, grapes slathered with Brie cheese or Blue cheese, fondue, meat balls from gentle to hot (gentle deserves Pinot Noir while hot deserves Zinfandel for instance), chicken wedges, and on and on and on.
The joy of food and wine pairing is practice and tasting!
Recipe created 2005-10-27.
