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Butternut Squash and California Grenache

Chef Annie Somerville, Greens Restaurant, San Francisco
Owen Dugan
Issue: November 30, 2010

Simple food is too often overlooked in wine matching. The fact is that uncomplicated dishes can make for great wine pairing, and all chefs should have dishes like this butternut squash gratin-adaptable to different ingredients, meals and wines-in their repertoire. Wine Spectator features editor Owen Dugan explains.

For the full article, check out the new issue of Wine Spectator, on newsstands November 9, 2010.

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