Our October issue has a fantastic story from our own Ray Isle and Marcia Kiesel on how to pair wines with food. One thing I love about the piece is that makes pairing foods with wine easy and clever. And I also loved coming up with the recipe ideas: Last May, while Marcia and I sat out on a Connecticut beach testing a clambake for our August story on Amanda Lydon and Gabriel Frasca, we drummed up ideas together. While sipping on hibiscus iced tea we came up with Bison Rib Eye Steaks with Roasted Garlic to go with Pinot Noir (Pairing Rule # 6: Choose earthy wines with earthy foods), and Shrimp with Green Beans and Toasted Coconut to go with a Riesling (Pairing Rule #3: Try low-alcohol wines with spicy foods). But my favorite pairing of all came to Marcia alone later that month, in a flash of brilliance: Sausages with Grapes paired with California Syrah (Pairing Rule #4: Match rich red meats with tannic reds). Who knew that sagey, garlicky breakfast links are just the thing for a robust, tannic red? Well, Marcia did. And now you do, too.