And yes, I'm dead serious. We have locally what passes as an excuse for a wine bar with a riff on grilled cheese and wine. The spousal unit and I decided we can both prepare better varieties of grilled cheese and have broader and better selections of wine in the house. I'm going with a swiss/fontina version of the sandwich. A rosé would suffice very nicely, but I'm also thinking a Viognier might work as well or better. Any suggestions?
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BEB

"I've wrestled with reality for 35 years and I'm happy to state I finally won out over it." Elwood P. Dowd