Since your patrons are very unlikely to come to your restaurant to drink Madeira, how do you present these wines to them and convince them to give Madeira a try? Can you list some specific food-with-Madeira pairings that you favor, matched to the various

Adventurous winemakers and wine lovers are increasingly exploring “orange wines”—i.e. , wines made from white varieties that pick up color (and tannins) from extended maceration of the freshly crushed juice on the grape skins (think Gravner, Radikon, Edi

Please pick a specific cheese and wine pairing that you believe is especially successful, and explain why the combination works? Steven Grubbs, Wine Director, Five and Ten Restaurant (Athens, GA). I think that making consistent, articulate pairings of wi

In most high-end American steakhouses, cabernet sauvignon rules, especially if it’s from California and the label is silver or has a duck on it. But is cabernet sauvignon the best variety to pair with a great piece of charred cow? What do you like to pai