I am blank on what wine to serve with this dish.
I am limited to a very small wine store, with just the basics.
Thanks for your help.
I agree with the crowd here. A sparkling rose would work best. A Reisling on the sweeter side such as Polka Dot would do as well.
For red, I'd say Beaujolais. For white, a basic California Chard (since it seems that you're limited to mass marketed brands.) As others will likely say, a California sparkling wine would work, too.
As it turned out, we started with CA sparkling, and just continued if through the meal. I was a little surprised, and you are right. It tasted very good with the spicy sauce.
THanks so much.
Sparkling wine goes with just about anything. But spicy food is a definite go-with.
With the poblano, I would probably have opted for a Rosé for the sparkler, such as Iron Horse Brut Rosé, if available.
Glad that you found the bubbles to work well.
I will try to find your suggestion, Bill hunt. I am clueless on roses. (Sorry -- don't know where to find the accent mark.)
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