Mark (mhaithaca) wrote,
Mark
mhaithaca

Food and drink... courtesy of beeeej

"American gastronomy is too young and U.S. wine consumption far too meagre for the country to have developed any classic regional food-and-wine pairings. Fancy New York chefs may tinker with merlot sauces or chardonnay vinaigrettes in an effort to sell more merlot or chardonnay. But there's no U.S. analogue to the grassroots European classics, like boeuf bourguignon with pinot noir or osso buco with Barolo -- unless you count Oreos with milk, which is sublime but beside the point."

- Beppi Crosariol

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