Dishes with Dark, Leafy Greens to Pair with a Light Red Wine
Rule: Pair dark, leafy greens like spinach or chard with light reds such as Gamay; greens make full-bodied reds too astringent.
Paul Kahan tops focaccia made with spelt flour with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese.
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