Quote:
Originally Posted by marketsmart
and i prefer a nice heave cab or bord with some very aged blue or gorganzola drizzled with a very aged balsamic vinegar on a nice stone ground cracker or true san francisco sourdough...
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when you say "bord",
do you mean Left bank or Right bank?
Red or White?
Sweet White or Dry White?
without all those qualifiers the word "bord" has as much sense and meaning as having Salmon with Merlot