Matching Wine Mina’s Way
It's not just about acidity
Posted: Nov 12, 2009 10:21am ET
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.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
