Category Archives: Renald

For the Brown Veal stew, I would make a wine that has a medium body, and medium acid content. The reason for this is because of the synergy that these two have together, the way these pairings work is like … Continue reading →

Sommelier Speak Dish: Brown Veal Stew Three new wines of the new world that would pair with this dish: Fielding Hills Estate Riverbend Vineyard Merlot Wahluke Slope 2013 Russian River Valley  Pinot Noir Sonoma-Cutrer 2014 Dakota Shy Cabernet Sauvignon Napa … Continue reading →