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  1. Thanks for your thoughts! I agree that Grüners are really versatile as well, not a bad thought. Sherry might be good as well! I might try a couple of different wines as well, if the first bottle is a complete miss!
  2. I've tried to scour the internet for suggested wine parings for the caramelized carrot soup from Modernist cuisine at home, without luck. It tastes very different from your typical carrot soup, both sweeter and a lot more powerful. I'm thinking champagne might do the trick or I might revert to my "when in doubt" favorite - riesling (I'd guess something with quite a bit of body and some age). Does anyone have any experiences to share?
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