Wine and Music Pairing.

When pairing wine and food, instead of considering the nuances of taste versus texture, balance and bouquet, finish and after notes, may I suggest considering finish and music notes instead?

Last night, I paired a bottle of Reggiano Lambrusco Rosso Dolce (a “soft” red wine) with a certain Ferraby Lionheart, and it was a magnificent duo.

The bouquet carried notes of percussion and strings with a strong overtone of poetry, and bloomed into a final finish of a new discovery much enjoyed.

The wine, too.

Yum.

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