Chinese food and aged Bordeaux?

It works By Panos Kakaviatos for  29 January 2018 I recently met with friends at a Chinese restaurant in Bethesda, Maryland where we enjoyed 1970 Palmer and 1975 Trotanoy among other treasures with Chinese food. “Heresy” you say? The crazy spice and umami intensity often associated with Chinese food obliterates the soft finesse of […]

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