Roy Yamaguchi's blackened tuna in soy mustard butter sauce was one of the original fusion style dishes, and also utilized for Roy's staff training, demonstrating how multiple wines can match a single dish for multiple reasons.
In the mid-eighties Paul Prudhomme’s blackened redfish permanently entered the vocabulary of average American restaurant-goers; but since then, you can argue that it is variations of blackened tuna that have become more ubiquitous in restaurants, bars and, no doubt, countless home
With lamb, fish, and lighter fare supplanting hearty deep-winter food, Pinot Noir becomes the obvious choice for pairing with almost any dish.
California and Oregon Pinot Noirs, with their broad range of styles and prices, make excellent foils for the seasonal cuisine of spring. With lamb, fish, and lighter fare supplanting hearty deep-winter food, Pinot Noir becomes the obvious choice for pairing with almost any dish. We asked our panel of six Pinot Noir loving sommeliers to recommend their favorite spring wines.
Putting together a wine dinner on a shoestring is not too hard, if you choose well. There are plenty of solid, food friendly wines available at fair prices. Match that with a local resaurant with no "celebrity" chef, and you hav
New Zealand’s South Island is as close as the Southern Hemisphere gets to Burgundy, the Loire, Champagne, Alsace, and Germany. Alternatively, think all of California’s Coastal Regions, Oregon, and eastern Washington crammed into one