I’d say that if pinot noir is the recommended wine, then it’s prima facie proof that lighter wines are the way to go, versus a cabernet sauvignon or Zinfandel.
There are few hard and fast rules in cooking!
If you like it, go for it….
I’d say that if pinot noir is the recommended wine, then it’s prima facie proof that lighter wines are the way to go, versus a cabernet sauvignon or Zinfandel.
There are few hard and fast rules in cooking!
If you like it, go for it….