Re: Quebec law to allow restaurants to charge for now shows.

On 3/23/2025 11:03 AM, Bruce wrote:

On Sun, 23 Mar 2025 14:58:57 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
 

On 2025-03-23, Jill McQuown <j_mcquown@comcast.net> wrote:

On 3/23/2025 5:07 AM, Cindy Hamilton wrote:

>
Not that I think this applies to Jill, but I used to know people
whose definition of a fancy restaurant was "They have metal
flatware."
>

LOL!  Don't get me wrong, I've eaten in some fancy places (I don't know
if they had Michelin star ratings and don't much care).  I prefer a less
formal atmosphere.  I'm sure not going to pay in advance simply to make
a reservation.

>
Me, either.  I like ethnic food, and I never got the hang of drinking
wine.  "I'll have water with my foie gras."

 I don't think wine goes with murgh makhni.
 

Here's a more detailed breakdown of wine pairings for Murgh Makhani:
White Wines:
Chardonnay: A creamy, unoaked or lightly oaked Chardonnay can be a great match, as its buttery notes and acidity cut through the richness of the creamy sauce.
Riesling: An off-dry German Riesling with its high acidity and subtle sweetness can also be a refreshing pairing, especially if the dish has more spice.
Pinot Gris: Like Chardonnay, a Pinot Gris can be a good choice, especially if you want a wine that's a bit more aromatic and fruity.
Gewürztraminer: This wine's exotic aromas and slight sweetness can amplify the dish's flavors, but it's best for those who enjoy a more aromatic wine.
Prosecco: The lower alcohol and cleansing bubbles of Prosecco can be a refreshing choice, particularly if you're looking for something lighter and bubbl