MATCH LIKE A PRO.

DEPARTMENTS HOST'S GUIDE OF THE MANY culinary sins of our nation, perhaps the most egregious was the partitioning of food and drink into two different cultures. CREATIVE PAIRING: PROVENCE ROSÉ A boon in more challenging food-pairing scenarios, rosé here is easy and engaging. COCKTAIL PAIRING: VESPER MARTINI Conventional wisdom pairs caviar hors d'oeuvres with ice-cold vodka, but we respectfully disagree - vodka is too cold when taken straight from the freezer, too volatile once it warms, and too assaultive in both cases. [Extracted from the article]