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Old 03-30-2013, 03:17 PM   #21
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,207
Well, since the thread is 10 years old, I'm sure the individual who posted this is long gone. But my advice would've been to not use Riesling for poaching seafood as, more often than not, they tend to run decidedly on the sweet side of the spectrum. Yuck! You'd have better results with sauvignon blanc or an unoaked chardonnay.

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