When I started to conceptualize what has become a two-part column on pairing wine with barbecue, in all its forms, I decided to play a little game of word association.
It went like this: hamburgers, sangiovese; turkey burgers, gamay; ribs, syrah; steak, zinfandel; chicken, viognier and riesling; sausage, it depends.
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Before there was pinot noir, there was syrah — the trendiest grape circa 1998. Spicy with opulent berry fruit, it represented a big change to many wine drinkers who were stuck in the merlot and cabernet sauvignon mode at the time.
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