Friday, May 29, 2009

Wine and food pairings that make sense.

As the American palate for wine and food continues to evolve, smart chefs and sommeliers are making sure that the pairings they offer are broad, deep and coherent. They’re searching out more Old World wines to match today’s lighter, fresher fare, hosting wine dinners developed through kitchen-cellar collaboration, participating in special events and promotions showcasing vintages beyond award-winning powerhouse wines, and trying to stay attuned to what customers really want.

Read the rest of the story, below, originally published in the Spring 2009 issue of Flavor and the Menu magazine.
Wine and Food Pairings

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