Sweet wines like Sauternes have arguably never been more misunderstood than they are today. Unfortunately, we’ve been programmed to think of Sauternes as a dessert wine. At restaurants, sweet wines are often listed on the dessert menu. They may not even be found on...
In my wine classes I often point out that acidity is the wine lover’s friend. A wine with crisp acidity pairs with many more foods than a lower acid wine because so many foods also contain an acid component. Acid in food makes a wine taste less acidic and in giving us...
I was in Chicago recently to teach a WSET Level 1 course in which we talked a lot about how and why wine and food go together. The idea of the eight food pairings we explore during the class is to give some real-world illustrations of what, in a book, seems just so...
