This week: Eggs
Traditional food and wine pairing advice considered eggs to be the great bugbear to any successful match. Their viscous fat, the way it coated the palate, precluded any wine getting through to be tasted or appreciated, it was thought.
Traditional food and wine pairing advice considered eggs to be the great bugbear to any successful match. Their viscous fat, the way it coated the palate, precluded any wine getting through to be tasted or appreciated, it was thought.
