October 31, 1999 Made for Each Other Today's classic food-and-wine pairings reflect a modern, adventurous palate By Harvey Steiman It used to be that food-and-wine pairings conjured visions of oysters on the half shell with Muscadet, fillet of sole with Meursault and a glorious roast with a well-cellared Bordeaux, all matches that became classics.
For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 1999.
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