A friend of mine once told me, "Good food and good wine work best together." While this approach may seem simple and obvious, I believe it hides deeper shades of meaning. A large part of a sommelier’s job is pairing food and wine.
The New York Times ran an article recently about one of my favorite subjects, terroir. The article's subtitle claimed that it would "debunk" the "myth." That was an unfortunate way of putting it since that didn't necessarily appear to be the aim of the piece, which was written by Harold McGee and chef Daniel Patterson, who is a good friend of mine.
In my posts here on WineSpectator.com, I plan to discuss the mystery of winemaking, relive the greatest wine experiences I have ever had, profile some amazing people in wine, discuss recent wine trends, speak about food-and-wine pairings and dissect new wine regions.
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