In last week’s episode of Beyond the Plate, we talked with Chef Phil Tessier of Press Restaurant Napa Valley. When we asked him his favorite snack, he said it’s usually something he can walk around eating like peanuts or almonds. For this week’s episode of our Beyond the Drink series, ONEHOPE Wine’s Head Winemaker (Mari Wells Coyle) shares why compounds such as tannins in wine pair well with different types of nuts. We dive into the role the oil content plays as well as salt and different herbs and spices. As always, you’ll come away with a whole new appreciation for wine pairings! Enjoy this episode as we go Beyond the DRINK…with wine and nuts.
ONEHOPE wine Mari discussed in this episode: Cabernet Sauvignon
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