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Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food 20th Century such as appaloosaAs thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isnt confusing
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