If all you have to go on is a restaurant menu's brief description of a dish, trying to pick a perfect wine match can be difficult. What's the texture of the food? Is there an unmentioned component that will clash with certain wines' flavors?
But that's exactly the challenge put to four celebrity chefs-Mario Batali, Emeril Lagasse, Wolfgang Puck and Charlie Trotter-in this year's twist on their annual food-and-wine pairing competition, always a popular seminar at the Wine Experience.
For the full article, check out the new issue of Wine Spectator, on newsstands December 8, 2009.
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