Quote:
Originally Posted by sponsorpimp
Tiger Prawns and T-Bone steak ;)
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For T-Bone, go Cab from Washington or perhaps Napa, I would also go any Super Tuscan, Argentinian Malbec would work well, or a nice big Shiraz from Australia, but make sure the Shiraz has some guts, something from the Claire Valley would work well, something like Leasingham Bin 61.
For the Prawns, if its spicy, go Gewurztraminer, if its fresh and acidic, go New Zeland Sauvignion Blanc, or if its more buttery, Chardonnay, not sure how readily available this one is in your area, but one that blew my socks off was Landmark Damaris Reserve Chardonnay, and I'm not normally a Chardonnay fan. But a nice Russian River Chard would do as well or even a NZ one. Above all though.. Drink what you like!