Spirited Menus

Jack Bettridge
Issue: October 15, 2009

Today, much more thought is going into spirits at the mealtime. That’s because the greater range and generally better quality of spirits (and you can include beer as well) allow them to pair across a broader spectrum of foods in the way wines traditionally have.

For the full article, check out the new issue of Wine Spectator, on newsstands September 22, 2009.

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