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New Food and Wine Pairings: Vegetarian Fare

Early in my journey of discovering wine, I single-handedly (and perhaps somewhat arrogantly) concluded that it was impossible for a vegetarian to fully appreciate wine as a meat-eater could. I felt that there was no way for someone who abstained from animal fat to enjoy the rich and powerful red wines I had come to love and establish in my mind, naïvely, as the point of reference for wine in general. But that was then; my perspective is more nuanced now, as a result of having learned a great deal through tasting and formal study. And although I still don't believe a vegetarian can fully appreciate the synergy of a full-bodied red wine well-matched with food, I do acknowledge the plethora of wines that actually beautifully complement vegetable or grain dishes. But there's a catch to pairing vegetarian food.
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Classic Food and Wine Pairings: Pinot Noir + Duck Breast
I love duck. It has long been one of my very favorite things. I love duck breast cooked just under medium with a nice crisp layer on that wonderful fat. I love duck confit, duck stock, Chinese duck and scallion pancakes, and duck skin cracklins – it’s all fantastic! And while I’m professing love for things, how about pinot noir: I love the sweet and musty Carneros pinots, I love the amazing pinots coming from Oregon (I went to Willamette a few years back), and I have had my share of amazing earthy burgundy as well. Though I don’t consider myself a wine expert, I know enough to know how little I know, and this makes me eager to learn and appreciate. So when I embarked on this exploration of classic food and wine pairings, I jumped on the duck and Pinot Noir idea and never looked back.
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New Food and Wine Pairings: Sweet Wines + Chocolate
I'm a person of strong opinions, which I frequently take pleasure in expressing. But when it comes to wine, I try to exercise caution with that tendency, because I feel that the appreciation and enjoyment of wine is a very personal experience that should only be sparingly pre-empted or tainted by 'expert' advice. However, very much like art and design, even among variations of tastes, styles, and approaches, there are still some universal, often fundamental, 'rules,' if you will, about which elements work together and which ones frankly do not. Red Wine and Chocolate do not work together.
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New Food and Wine Pairings: Taste Harmony
Try something. Try having a glass of lemonade with a chocolate chip cookie. Did you hesistate at the very idea? Now, I'm guessing you probably don't even have to go through this charade to wonder how this could even remotely be considered a good idea. And if you don't have that reaction, then by all means, try it. Now once you're past that little exercise (either virtually or in real life), push aside the glass of lemonade, and pour yourself a glass of milk and drink that with your chocolate chip cookie. Ahhhh… a little more appetizing? A bit more palatable? Of course, but you knew that, already. Okay, long story short: lemonade and chocolate (or cookies) do not go together. Why? Well, I could probably go on and on, pontificating on the reasons, touching on principles of food chemistry and taste physiology, but… honestly, none of that is necessary and might even be considered overkill. Quite simply, certain tastes together are just not compatible in our mouths.
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Recent Reviews+Interviews

An Interview with Texas Wine Writer, Russell Kane, PhD
I first met Russ Kane during the first North American Wine Bloggers Conference held in Sonoma, California in October 2008. Being part of a gathering of wine enthusiast writers, it was par for the course to have met a number of people having a wide range of knowledge and involvement in the wine industry as well as hailing from different parts of the country. Immediately, however, Russ struck me as different from much of the pack of attendees in that he was visiting from an unlikely wine-producing region: Texas. In and of itself, it might have not elicited much more than a raised eyebrow and a mild, though fleeting, sense of curiosity on my part. But because of his avid involvement with the local industry, coupled with a deep sense of pride for his home state, Russ readily demonstrated a great deal of knowledge about the wines of Texas that instantly caught and held my interest. I spoke with the writer and publisher of wine blog Vintage Texas to get a deeper sense of his perspective on how the Texas wine industry has progressed in the last few years, where he sees it going, and what it all means for the wine consumer.
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An Interview with the Editor & Publisher of Mutineer Magazine
Consumer interest is shifting. The current global economic state of affairs notwithstanding, industry stalwarts — companies like Motorola, Sony, and even Microsoft — are gradually losing their grip on the very products with which they've became dominant in the command for consumer currency and attention. Why? Because they've obstinately and tenaciously clenched onto the market paradigms they spawned, but which are showing prominent signs of age. And so it is with the mainstream of print media (the bankruptcy of Tribune Co. being but one prominent tip of the iceberg) and the niche of wine media, in particular. An increasingly prominent reality is that these periodicals are steadily their losing their relevance on the landscape of wine journalism to emerging alternatives — media with more contemporary voices, versatile platforms, and compelling content. Traditional media's flippant disregard and arrogant disdain towards these newer players only accelerates their arguably imminent demise. While they allow the band to play on, fresher alternatives are taking root and growing strong. Could there be a bit of a mutiny underfoot?
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An Interview with Wine Poet Joseph Mills
As an avid city dweller who was born and raised in the urban jungle, I'm not fond of the outdoors. I don't take much of an interest in nature, barely noticing the myriad of greenery prevalent here in Northern California. But my passion for wine has compelled me, a number of times, to hike the sometimes steep slopes of dusty vineyards, peering closely at vine shoots and leaf canopies, and examine with fascination and reverence the clusters of curiously small berries hanging from them. With that same enthusiasm, I was recently drawn to another area of otherwise complete disinterest for me: poetry. I never was a fan of it, frankly hated it in school, and honestly can't remember the last time I voluntarily read any as an adult. But because the subject of Joseph Mills' recently published Angels, Thieves, and Winemakers involves the subject so near and dear to my heart, once again out of sheer curiosity, I felt compelled to suspend my aversion and begin reading some of his work. What I found was an experience that tickled, touched, and in some cases, totally transported me. In writing about wine, Joe's sensitivity, humility, creativity, and imagery are perhaps the closest I've come to experiencing wine, without actually drinking it. I spoke with the author from his home in North Carolina, where he's a full-time professor of English, about his book of poems and his own unique perspective on wine.
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