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(, Sun 1 Apr 2001, 1:00)
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Something like Beaujolais is fine even with white fish, and if you're on the tuna steaks or swordfish etc they can easily cope with something more robust. Similarly there are plenty of whites which are fine with, say, pork.
I volunteer for a charity every month, when I get paid. Fuck 'em.
(, Wed 1 Aug 2012, 10:14, 1 reply, 13 years ago)
In truth, I struggle to give a shit about almost all white or rose wines. I'll drink them, of course, but they don't animate me in the way that, say, a whopping great Barolo does.
(, Wed 1 Aug 2012, 10:16, Reply)
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