tag:blogger.com,1999:blog-75172766171031087602008-07-01T09:30:01.328-05:00David Gaierhttp://www.blogger.com/profile/18004473655047825498noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7517276617103108760.post-85644970425999713812007-02-26T22:58:00.007-05:002008-05-06T21:27:56.224-05:00

For quite some time I thought that pairing was a really overblown concept, designed to further mystify the world of wine and keep it just for the snobs. Hey, if you want to drink a bold California Cabernet with whitefish, well, you just go ahead. Chablis with Chipotle-marinated flank steak? Do it...it's all about what you like, right?! How wrong I was. There really is something to this, and

David Gaierhttp://www.blogger.com/profile/18004473655047825498noreply@blogger.comtag:blogger.com,1999:blog-7517276617103108760.post-15216174848310694462007-02-25T21:05:00.004-05:002008-07-01T09:29:57.413-05:00

Champagne and Sparkling WinesI'm a big fan of these all year round, not just at weddings and funerals. You can start just about any meal with a glass of bubbly, and don't forget that there are various kinds and 'stages' of sparklers - Prosecco, Frizzante, Cremant, sparkling wine, Charmat-process wine, and genuine Champagne (If you don't know what these mean, check out the glossary in the FAQ tab)

David Gaierhttp://www.blogger.com/profile/18004473655047825498noreply@blogger.comtag:blogger.com,1999:blog-7517276617103108760.post-18452869909789634592007-02-20T11:25:00.000-05:002007-03-01T11:28:47.898-05:00

David Gaierhttp://www.blogger.com/profile/18004473655047825498noreply@blogger.comtag:blogger.com,1999:blog-7517276617103108760.post-13005750710595493242006-01-20T10:29:00.002-05:002008-05-07T08:16:04.188-05:00

In a pretty clever marketing ploy, the San Francisco-based Amazing Food Wine Company has created Wine That Loves - wines named not for the grapes in them but for the foods they are meant to be drunk with: pizza, steak, grilled salmon, roast chicken, and pasta with tomato sauce. Wines for grilled chicken, Chinese food, and macaroni and cheese are in the works. They're really doing it differently.

David Gaierhttp://www.blogger.com/profile/18004473655047825498noreply@blogger.com