The Joy of Pairing

Three top California chefs discuss cooking with wine in mind
Laurie Woolever
Issue: December 15, 2007

More than ever before, ambitious chefs not only have to master the cuisine they prepare, they must consider how their food matches with wine. In California, there is a category of chefs who distinguish themselves by offering a cutting-edge wine-and-food experience that reflects the bounty—vinous and otherwise—of the Golden State.

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

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!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories