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Some great food and wine matches
Rodrigo Mainardi, Brazil: I've had some very nice food and wine experiences recently. A good friend of mine who is a terrific cook invited seven friends to a very long lunch last Saturday (from 2.30 to 9 pm). I was in charge of the food and wine matching and we had a very good time. Some of the highlights of the lunch: - Eggs cooked at a low temperature with foie gras sauce and truffles. The eggs were cooked at 60 o C for about one hour. The texture was of a very soft jelly. Excellent. The wine was a superb 1999 Schoenenbourg, Marcel Deiss and it went incredibly well with the eggs (have you tried this one?) - Sardines with...
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