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Wine and Food Pairings

Oct 2011 Issue of Wine Business Monthly
It was a beautiful warm summer evening. A light breeze stirred the taller dahlias and gently rustled the Japanese maples in Jakelyn’s mother’s garden. We were eating some of Captain Jon’s Alaskan halibut that I had pan roasted with a sage butter. “I’ve got to hand it to you, Jake,” said Chuy. “This fish is unbelievable.” Iggy Calamari piped in with, “And this 2004 Lucien Albrecht Riesling goes perfectly with the dish. The wine cuts through t...
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