Pairing Food and Wine: The Romance and the Chemistry – clip
William Schragis / Culinary Institute of America
The history of wine and the history of food are wonderfully and intrinsically intertwined. In modern America, we see the finest cuisines from around the world. Many have wines that were developed to complement them, and those pairings have wonderful, historical, and romantic histories. In fact, there are some chemical explanations for why certain wines make certain foods taste better and why certain foods bring out the best in certain wines.
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