“Sometimes wine pairing is like threading a needle from far away,” says chef Sang Yoon of Napa’s Two Birds One Stone. “It’s difficult when you’re trying to hit a very small spot.” But there is a category that runs the gamut from dry to sweet, barely effervescent to eruptive…
To read this article and more,
To continue reading without interruption, subscribe and get unlimited digital access to our web content and wine search.
This story appears in the print issue
of August 2017.
Like what you read? Subscribe today.