Does food pairing really attract an audience to a wine?
I don't really know if food pairing is an effective way to advertise wine because I enjoy tannic wines without the proteins from cheeses and meats that are supposed to soften the tannins. But… I admit, when I think of barolo I think of a ribeye. Are there any foods that automatically come to mind when you think of a certain wine?
Submitted April 21, 2017 at 04:52AM by surlawehtmal
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