I'm making surf and truf tonight and I've done some research on it, and from what I got out of it was that chardonnay goes with the lobster. I've tried chardonnay before and to be honest, I thought it tasted like pickle juice
. I'm going to try it again. I bought a bottle of Fat bastard chardonnay to go with tonights dinner. should I chill the wine, or should I leave it at room temp? Thanks.

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