Matching wits: can two highly opinioned experts find common ground when pairing food and wine?

Article Abstract:

Two food and wine critics evaluated 14 wines for three courses and six cheeses. The pair agreed on the wine selections for two of the courses, and disagreed on other selections. The selections all had strong tastes that the critics were trying to match wines to. Recipes provided include smoked chicken in avocado, grilled salmon fillet, chive-laced mashed potato and warm chocolate fondant.

Recipes and menus, Entrees (Cookery), Entrees (Cooking), Desserts

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Bring the steak house home: side dishes to go with the beef, and wines to make the meal complete

Article Abstract:

A wine tasting with a grilled prime steak is described. Many red wines are found to compliment the steak nicely, including young California cabernets, merlots and zinfandels. Recipes for steak, spinach salad, Japanese mushrooms, stuffed potatoes and other dishes are given.

Cooking, Food, Cake, Cakes, Wine, Cookery (Potatoes), Potatoes, Salads, Cookery (Mushrooms), Edible mushrooms, Cookery (Beef), Wine and food

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Behind the sizzle: what it takes to make the perfect steak

Article Abstract:

The best grade of beef is USDA Prime, graded for its marbling and the age of the cattle. The best cuts of beef are the tenderloin, the strip and the rib eye. Beef is sometimes aged for weeks in a refrigerator either exposed or in plastic to increase flavor.

Standards, Usage, Beef industry

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