How to Solve Tricky Wine-Pairing Dilemmas
Matching wines to strong, punchy flavors can frustrate even the most knowledgeable wine experts. Help is here: F&W’s Megan Krigbaum tested dozens of bottles to find great pairings for intense flavor profiles.
Bitter Food Pairing: Dandelion and White Bean Salad with Mint and Olives
Why It Works: The intense flavors of bitter greens make most wines seem astringent. But a zesty white with bright acidity can actually make the greens taste lively—almost like a squeeze of lemon. One to try: the 2011 Martinshof Lobster Grüner Veltliner.