Where We Were: The Common Table
Buffalo meatballs in a white wine tomato sauce topped with peppers and parmesan cheese are best when paired with a glass of Aventinus (a strong, dark, wheat doppelbock made in Bavaria, Germany) or a Pascual Toso Malbec (an Argentinian red wine with a mild bouquet, blackberry and licorice fruit that keeps a firm grip through the finish).
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Annie Potasznik
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Where We Were: The Common Table
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