World Flavors, American Wines

A wine-and-food matching menu from New York's MArch Restaurant
Owen Dugan
Issue: September 15, 2003

These days, chefs rarely soft-pedal their flavors. When lemongrass appears on a menu, diners can expect to see stalks of it on their plate. Coconut milk conjures visions of thick curry sauces and tropical aromas.

For the full article, check out the new issue of Wine Spectator, on newsstands September 15, 2003.

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