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From: Ed P <esp@snet.n>
Newsgroups: rec.food.cooking
Subject: Re: Quebec law to allow restaurants to charge for now shows.
Date: Sun, 23 Mar 2025 12:15:46 -0400
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On 3/23/2025 11:03 AM, Bruce wrote:
> On Sun, 23 Mar 2025 14:58:57 -0000 (UTC), Cindy Hamilton
> <chamilton5280@invalid.com> wrote:
> 
>> On 2025-03-23, Jill McQuown <j_mcquown@comcast.net> wrote:
>>> On 3/23/2025 5:07 AM, Cindy Hamilton wrote:
>>>>
>>>> Not that I think this applies to Jill, but I used to know people
>>>> whose definition of a fancy restaurant was "They have metal
>>>> flatware."
>>>>
>>> LOL!  Don't get me wrong, I've eaten in some fancy places (I don't know
>>> if they had Michelin star ratings and don't much care).  I prefer a less
>>> formal atmosphere.  I'm sure not going to pay in advance simply to make
>>> a reservation.
>>
>> Me, either.  I like ethnic food, and I never got the hang of drinking
>> wine.  "I'll have water with my foie gras."
> 
> I don't think wine goes with murgh makhni.
> 
Here's a more detailed breakdown of wine pairings for Murgh Makhani:
White Wines:
Chardonnay: A creamy, unoaked or lightly oaked Chardonnay can be a great 
match, as its buttery notes and acidity cut through the richness of the 
creamy sauce.
Riesling: An off-dry German Riesling with its high acidity and subtle 
sweetness can also be a refreshing pairing, especially if the dish has 
more spice.
Pinot Gris: Like Chardonnay, a Pinot Gris can be a good choice, 
especially if you want a wine that's a bit more aromatic and fruity.
Gewürztraminer: This wine's exotic aromas and slight sweetness can 
amplify the dish's flavors, but it's best for those who enjoy a more 
aromatic wine.
Prosecco: The lower alcohol and cleansing bubbles of Prosecco can be a 
refreshing choice, particularly if you're looking for something lighter 
and bubbl