3 years ago
The secret to a successful wine pairing? Fats have an affinity for tannins
Wine aficionados know that a well-paired wine enhances the flavors of whatever foods one consumes, while a poorly paired wine does the opposite. And some foods can, in turn, influence the flavors in a wine. Is there any better accompaniment to one's favorite cheeses and/or cured meats than a good bottle of Bordeaux or a California Cabernet?
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