When Emeril Lagasse thinks about dinner, the chef and the wine lover get equal time. I asked Lagasse to choose five of his favorite wines and cook dishes for them. He did not recruit a squadron of chefs to help assemble some of the many-layered creations that characterize the cuisine at Emeril's.
For the full article, check out the new issue of Wine Spectator, on newsstands August 31, 2004.
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