Pairing of the Day: June 7-11, 2010
Wendy Leon gives this classic Chinese squid dish a fun twist by flavoring it with five-spice powder (typically a ground mixture of cinnamon, star anise, black peppercorns, fennel and clove). "It's her version of a Super Bowl snack," says her son Humberto. "Most kids eat chips; we grew up eating squid."
Pairing: Bright, berry-scented sparkling rosé: Riondo Pink Prosecco Raboso
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