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why wine pairings matter

leandra wrote this on September 25, 2009

Eric sent me the first article in an ongoing series by the head chef at Alinea restaurant in Chicago, Grant Achatz, about pairing wines and food. Subsequent articles touch on preparing offal (internal organs), pork belly, and wild turbot, what goes into preparing a dish and then how to pair that completed dish with wine. An interesting read.

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