Times oenophile comes out of shell, tries vin rouge with his oysters — and lives!
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Oysters and red wine? "Why not?" asks Eric Asimov in the
New York Times. Wine pairing as a science can drain a meal of its pleasure, while instincts and taste-testing add adventure. After Parisian waiters twice recommended red with a foodie blogger's oysters, Asimov traded the usual suspects (muscadet,...
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