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    3 months ago by mariolunasomm Hi, I’m Mia. I’m taking my third nap and chilling with my mommy and daddy. I don’t want my dad to go to the Wine Spectator event tonight on the Strip.
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    2 months ago by mariolunasomm Whoooaaaaa! This baby’s vintage is correct from 1986. This is Marqués de Murrieta Castilla Ygay Viura. 252 months aged in American oak, another 67 months aged in ceramic tanks, and then rested for another 3 years minimum to achieve the flavor profile that they want. There’s a ton of dill, Meyer lemon, and grilled pear on the nose and finishes very bright (even after 30 years), full-bodied, and a finish that lasts over two minutes long. So how did I sell it? My guest told me they had an specific amount that wanted to spend and they wanted to go
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Wine Craft: Mario Debunks Wine Pairing Myths

The internet is full of lies. There, I said it! Rather than perpetuating all the wine pairing myths already out there, I’m bucking the trend and spilling the beans about which pairings need a change up. From ribeye to dessert, I’ve got pairing suggestions that will change the way your tastebuds feel about your life choices. Just sayin’.

 

The internet always tells the truth.

Yeah, right.

We’ve all had the dubious joy of scouring the internet in search of interesting wine pairings only to find eight different websites listing the same couple answers that we already know – and the pairings aren’t all that delicious anyways. The real questions is why do these so-called classic pairings keep letting us down? And why, as wine experts, do we keep perpetuating these tired old myths instead of challenging the status NO (so to speak)?!

In this edition of Wine Craft, I’m desmystifying four classic pairings, ditching the wine you think is right and replacing it with a better option (or several better options, in some cases). This is one time you can actually believe what you see on the internet!

Mario’s Picks:

  • Ribeye with Catena Alta Malbec, 2012 – $49: BUY ME
  • Filet Mignon and Bearnaise with Hess Select Chardonnay, 2014 – $11: BUY ME
  • Filet Mignon and Steak Sauce with Michael David Winery 6th Sense Syrah, 2013 – $16: BUY ME
  • Filet Mignon and Cajun Seasoning with Seghesio Sonoma Zinfandel, 2014 – $23:BUY ME
  • Level 1 (mild) Pad Thai with Robert Weil Estate Riesling Kabinett, 2013 – $27:BUY ME
  • Level 3 (medium) Pad Thai with Buehler White Zinfandel, 2015 – $10: BUY ME
  • Level 5 (burning) Pad Thai and Desserts with Saracco Moscato, 2015 – $16 BUY ME

What’s your favorite classic food and wine pairing? Let us know in the comments.

Enjoy!

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