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Unlike many chefs, for whom wine is an afterthought, Michael Chiarello gets into it, and not only by making his own wines. He has a feel for what really happens when a glass of wine meets his food. That goes back to his early days in Napa Valley. In the 1980s, among other jobs, he worked with Beaulieu Vineyard to create wine and food pairings.
For the full article, check out the new issue of Wine Spectator, on newsstands October 5, 2010.
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