Originally Posted by
rbedgood
You could go with Canada's default response...however I'd lean towards a nice red...the touch of spice in the stew should complement the strenth of a Red Zinfandel nicely. The crow does have a strong flavor that would overpower the gentler touch of a chardonnay or Pinot Noir.
j/k...what the heck...you think just because I like the 49ers and grew up in Northern California I know anything about wine...(actually I know a little, but I don't even know if Crow would be a white or dark meat)