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Zinfandel Pairings

Slide 2 of 11

2007 A. Rafanelli Zinfandel

Pairing: Octopus with Black Bean–Pear Sauce

Le Bernardin chef Eric Ripert is a master at weaving together unexpected ingredients, like this tender charred octopus with a sauce of salty fermented black beans and sweet pear. Finding a wine pairing for such a complex dish, however, is a challenge. "It needs a very aromatic wine, just to stand up to all the flavors," says wine director Aldo Sohm.

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