This may be off topic in this forum but I didn’t see similar requests in the Epicurean forum and I wanted to make sure lots of folks see it. My apologies if this needs to be moved.
Anyway, tonight I’m making goat cheese agnolloti (from duck egg pasta) with a sauce of butter, chives and specks of crispy proscuitto.
Need wine recs. Was thinking white – maybe white burgundy?
Thanks,
Rob