Bring back the Dry Muscat!
With most meals I can find a white wine I am happy with from the vast selection of Chardonnay and Cabernet Sauvignon wines on the shelves, but they can get a bit lost when faced with a full-on Chinese takeaway. My first choice of wine for dealing with this type of food always used to be a Dry Muscat, especially the fine example produced by Brown Brothers (now replaced on the shelves by the "lite" Moscato - not the same thing at all!). I can get reasonably close with a Viognier (as long as it has not been blended into anonymity with other grapes) or a Dry Riesling, but these aren't always easy to find either and can be a bit pricier than I would like. Why oh why can't I find a Dry Muscat any more?
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