Riesling and Barbecue
Who knew they would go together so well?
Posted: Apr 16, 2010 11:08am ET
James Frey, owner of Trisaetum Vineyards in Oregon’s Willamette Valley, surprised me when we met for lunch at Wexler’s, a new restaurant in San Francisco’s Financial District that specializes in barbecue. He brought a bottle of his new Riesling to drink with the food.
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