What besides big red wine pairs with red meat?
“I challenge diners to order Champagne with steak,” says Ryan Mulholland, general manager at Vernick Food & Drink in Philadelphia.
Is the rule still white wine with seafood?
“I love Beaujolais and other light- bodied, low-tannin and high-acid reds with fish,” says Steve Moran, wine director at Formento’s in Chicago.
Is dessert the only acceptable time to drink sweet wine?
“Try Riesling with Chinese food,” says Erin White, the sommelier at August in New Orleans, “or Beerenauslese with foie gras.”