Wine lists used to be fairly predictable. A few sparkling wines, some chardonnay, perhaps one or two other whites, then a bunch of reds. Cabernet Sauvignon. Merlot. Pinot Noir. Syrah. Zinfandel. Bordeaux. Chianti. With a little luck even a brunello, ...
This feature couldn’t have been written 25 years ago. The idea that beer should be taken seriously as a partner for fine food—that beer might be wine’s peer when we search for a compatible beverage for the table—would have provoked ...
The Food Network got energetic in January. A TV special, “Top Five Food Fads,” carried off the idea that beer is up to something entirely new. Gimme a break! Fad, according to my dictionary, is “a practice or interest followed ...
