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.
For the full article, check out the new issue of Wine Spectator, on newsstands March 15, 2007.
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