Wine Pairings, from Beef Heart to Chocolate
The author introduces a series on pairings, explaining how he came to appreciate the way wine enhances food. Learn more here .
Recommendations from Grant Achatz's eight-part series on wine pairings.
| It can take days to turn animal organs into a satisfying dish. And then it's time to pick the wine. Learn more here . |
Recommendations from Grant Achatz's eight-part series on wine pairings.
The author balances the heaviness of pork belly with the lightness of lettuce. Wine pulls it all together. Learn more here .
Recommendations from Grant Achatz's eight-part series on wine pairings.
Intuition inspires the author to add blossoms to a turbot dish--and his manager to pick the wine to go with it. Learn more here .
Recommendations from Grant Achatz's eight-part series on wine pairings.
The author creates a whimsical dish using oysters, lychee, and caviar. Wine adds an ideal finishing touch. Learn more here .
Recommendations from Grant Achatz's eight-part series on wine pairings.
Through 27-courses, eating can get monotonous. The author creates a food and wine pairing to help fight fatigue. Learn more here .
Recommendations from Grant Achatz's eight-part series on wine pairings.
When the author arrives at a Napa vineyard, he expects to find modern equipment. Reality is much different. Learn more here .
Recommendations from Grant Achatz's eight-part series on wine pairings.
When cancer treatments robbed the author of his sense of taste, he panicked. Then he realized he could rely on his nose. Learn more here .
Recommendations from Grant Achatz's eight-part series on wine pairings.