To choose the wines for the menu featuring the food of chef Michael Mina in Wine Spectator’s Nov. 30 issue, I asked his wine director, Rajat Parr, to select three possible wines for each dish. Parr says Mina’s food find their own balance and work seamlessly with well-balanced wines. This tasting demonstrated why it’s balance, not any specific elements in the wine and food, that make a great match.
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