This will be way off-topic, so I'm glad they moved this thread.Tonight I bought some wonderful barbequed ribs (pork) and a bottle of Washington state Riesling to go with them. The wine was fruity and sweet and it went perfectly with the smoked meat.
White wine? Who me? Never!
Tim


Tonight I bought some wonderful barbequed ribs (pork) and a bottle of Washington state Riesling to go with them. The wine was fruity and sweet and it went perfectly with the smoked meat.
It has depth of flavor. A long finish, and no harsh flavors. The proof is just right, no burn. Yummy!!!!
