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The accepted wisdom is that certain food and wine combinations—Vintage Port and Stilton, for example—are magical together. But is this just received wisdom, an honoring of tradition? Maybe some wine, somewhere, might be an even better match? Likewise, New World foods are now often as good as—if not better than—their forebears.
For the full article, check out the new issue of Wine Spectator, on newsstands November 1, 2007.
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