“The alcohol is going to cook out, so you use it for its acidity and maybe some fruit quality,” says Megan Krigbaum.
Photo: Getty Images .
published Tuesday, February 18th, 2014
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As the owner of Brix Nouveau, Rosabelle Gorman knows a thing or two about pairing wines with cheeses and meats. It’s the specialty of the Frazier Avenue wine bar.