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The story originally appeared in the Napa Valley Register.
I spent the past week traveling around California with Daniele Cernilli, aka DoctorWine.
Daniele is one of the most renowned wine critics and journalists in Italy and he came to California for a series of wine seminars and tastings for both the trade and consumer in conjunction with his book The Ultimate Guide to Italian Wine 2018.
While I was organizing these events, I worked with him to design menus for four meals to pair with the wines. From planning the menus to sitting down for the meals, I absorbed much of the insight he had to share about the importance of food and wine pairing.
Daniele made a point of the fact that Italians eat and drink together. They believe that wine is meant for food and explained that pairing wine and food “is a religion for us.” There are many considerations when it comes to food and wine pairing, and Daniele offered a few key tips.
This story originally appeared in Drizly. Jammy, fruity, earthy, bold…these are some common words associated with red wine. There are hundreds and hundreds of different varieties of red wines, each one different from the next. Not all red wines are alike and there is a style for every palate. You may say that you do not like red wine, but perhaps you have not had the right one yet. So, let's go over some basics of red wine and perhaps help you find one you will like.   How Is Red Wine Made? Red wines get their color from the grape skins. White wine can be made from either red or white grapes but red wine cannot be made from white-skinned grapes.  The juice of all grapes is clear. The color comes from the skins. Once the grapes are picked, they are fermented with their skins. This means that the yeast is added to the grapes and the sugar in the grapes is converted to alcohol. As the process takes place, the juice leaches color from the skins. The longer the juice spends with the skins, the darker the color of the wine. Red wines are typically fermented at a warmer temperature than white wines.