Each day, restaurant customers across the country panic at the thought of ordering wine for their table.The term “food-friendly” has conveyed great qualities for difficult-to-match foods—high acidity, mild tannins, bright fruit and low alcohol—but the overused term has sometimes become a backhanded compliment for wines that are mainly tart and one-dimensional. And while crisp acids and low tannins go great with a frisée salad, such a wine might taste like lemon water next to the caramelized ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com