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Aligote & Chinon.jpeg

Chinon and aligoté -- two alternatives to the Ƶsame old, same oldƵ wine varieties.

When I find compatible wine and food combinations, I have to force myself to try different pairing options and think outside the box... er, bottle. I suppose itƵs because IƵm a firm believer in the old adage, Ƶif it ainƵt broke, donƵt fix it,Ƶ so I am very reluctant to risk suffering through, heaven forbid, a meal where the wine and food pairing is not simpatico. That would be as devastating and unpalatable as a loss to Pitt on Homecoming Day in Morgantown.

ItƵs all about priorities, and mine are rooted in hedonism and the endless search for gustatory nirvana. So, it is sometimes difficult for me to pass up tried-and-true combos like: grilled ribeye paired with a full-bodied, robust cabernet sauvignon; or lobster dunked in drawn butter and accompanied by a glass of rich and oaky chardonnay; or how about a silky pinot noir with roasted salmon or even a refreshing glass of sauvignon blanc with capellini slathered in a basil and pine nut pesto?

John Brown is also a novelist. His latest book, “Augie’s World,” is a sequel to his debut novel, “Augie’s War.” Both novels are available in print and audio at Amazon. You can find out more about his novels and wine columns at .

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