Section 16
At the Table
Practical guidance for pairing, pouring, and pacing a meal.
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16-00230 D

White Wine for a Vegetable Table
Acidity and aromatic whites against roots, greens and butter: how to pick a bottle for a plate of vegetables, and what the plate asks of it.
At the Table1064 words1 source
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16-00130 D

Serving a Plummy Red at Sunday Lunch
Temperature, pouring order and the fat in the dish decide how a plummy dry-grown red tastes beside a slow-roasted Sunday lunch.
At the Table1040 words2 sources