We got some great tips from sommelier Justin Kuruvilla of elements in N.J. about what's next in the restaurant world: Nontraditional pairings dinners. That's right: Because we always suspected Bourbon goes with just about everything.
For tips on how to pair food with spirits, beer and sake, read my article for Wine Enthusiast here.
http://www.winemag.com/Wine-Enthusiast-Magazine/Best-Of-Year-2012/Sommelier-Tip-Embracing-the-Occasional-Wine-Free-Pairing/
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