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Rich and buttery, roast leg of lamb needs a structured red wine that can stand up to the weight of the meat. With the robust treatment of the plum and merlot sauce, this dish is particularly suited to pairing with a red presenting notes of late summer fruit.


Venetian Fish Soup
By: Wine Table
Posted: Feb. 13, 2013

You can, and should, make this with whatever firm or moderately firm fish looks best in the market. For a delicious traditional addition to the soup, toast four slices of good country-style bread and rub each piece with the cut-side of a halved garlic clove. Put a piece of toast in the bottom of each bowl and ladle the soup over it.


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