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Magazine Archives: June 15, 2018

Black Bass With Oregon Pinot Blanc

Hilary Sims
Issue: June 15, 2018


It’s not difficult to cook a black bass fillet. But to help you knock yours out of the park, chef Andrea Reusing of North Carolina restaurants the Durham and Lantern shares a summery recipe, along with her preparation tips and a favorite wine pairing: Pinot Blanc.


For the full article, check out the new issue of Wine Spectator, on newsstands May 15, 2018.

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