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Mouthing Off

By the Editors of Food & Wine Magazine

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Restaurant Industry Intel

Why Do So Many Sommeliers Fill Their Lists with Weird Wines?

Sebastian Zutant

Sommelier Sebastian Zutant only pours what he wants to pour—and that means obscure wines. Here, he defends weird.

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At-Home Sommelier

7 Brilliant, Under-the-Radar Wine Picks from a Top New York Somm

Patrick Cappiello Names 7 Value Wines to Seek Out

"Right now I'm looking to the Loire Valley, the northern Rhône and Sicily," says Patrick Cappiello, sommelier at New York's Pearl & Ash. Here, he names 7 geeky-brilliant wines under $30 to seek out.

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Sommeliers

After Hours with Sommelier Patrick Cappiello

Sommelier Patrick Cappiello

At New York City's Pearl & Ash, wine director and managing partner Patrick Cappiello can often be seen whacking the tops off Champagne bottles with a saber. He also oversees a cellar full of extraordinary values.

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Wine Wednesday

How to Pair Wine and Chinese Food

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Courtesy of Kobrand.

Courtesy of Kobrand.

Wine and Chinese food tends to promote a strange response among wine writers, which can be summed up as “pair Chinese food with off-dry Riesling. Or Gewürztraminer.” Well, fine, but isn’t that sort of like saying “pair French food with white Burgundy” or “pair Italian food with a red wine?” Last I heard, Chinese cuisine had enormous regional variety and a culinary tradition that extends back, oh, a few thousand years or so. 7 wine pairings for everything from Americanized Kung Pao Chicken to traditional salted baked duck tongue. »

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Winemakers

All Good Things

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You know the rest of that line, right? Well, it's with some small amount of sadness that I am saying that about this blog: It must come to an end. I've had a terrific time writing it, but we've decided that in the end it's a bit strange, for a magazine that's all about bringing together food and wine, to have separate blogs on those topics.

So, from here on out, any wine blogging that I (and Megan Krigbaum, Kristin Donnelly, and various other stalwart folks) do will instead appear in F&W's primary blog, Mouthing Off. No less wine coverage, just a different venue. See you there.

Ray Isle

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