Home > Magazine Archives > April 30, 2007 Issue > Features
Seduced by Sake: An Elegant and Graceful Partner
With its subtle flavors, sake can be a sublime match for many dishes
Although it's a staple of his degustation menus now, New York City-based sommelier Joseph Scalice didn't consider serving sake until his first visit to Japan a few years ago. After Scalice finished presenting some American wines, his hosts took him out for dinner and they drank sake and beer with the kind of food he would normally pair with wine.
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
