Flank steak wants wine with moderate alcohol and solid acidity
A terrifically helpful way to successfully pair food and wine is to consider what makes up each side, not merely the stuff you pull out of the fridge or put...
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Learning the master sommelier way
During "Somm," the 2012 film about four guys working their way through the "hardest exam you've never heard of" — that for the rank of master sommelier — the coolest...
Flank steak wants wine with moderate alcohol and solid acidity
A terrifically helpful way to successfully pair food and wine is to consider what makes up each side, not merely the stuff you pull out of the fridge or put...
Learning the master sommelier way
During "Somm," the 2012 film about four guys working their way through the "hardest exam you've never heard of" — that for the rank of master sommelier — the coolest...
Rich quiche requires a wine that cuts through fat
No lemons in this recipe, but you can still make lemonade. Together, cheese, half-and-half and eggs sport a fair amount of fat. When paired with wine, fat is a formidable,...
To age or not to age?
People pay me to tell them that they have wasted their money. I go into their wine cellars. I stand before their massive collections, hold before this bottled red sea...
To age or not to age?
People pay me to tell them that they have wasted their money. I go into their wine cellars. I stand before their massive collections, hold before this bottled red sea...
Rich quiche requires a wine that cuts through fat
No lemons in this recipe, but you can still make lemonade. Together, cheese, half-and-half and eggs sport a fair amount of fat. When paired with wine, fat is a formidable,...
Salty dish needs a wine with tartness to smooth it
Salt is food's game changer. Too much tastes terrible, of course. But we know how just enough lifts the flavor of everything in a dish. In a way, it's most...
Salty dish needs a wine with tartness to smooth it
Salt is food's game changer. Too much tastes terrible, of course. But we know how just enough lifts the flavor of everything in a dish. In a way, it's most...