Food Republic, a new online food, wine, and culture magazine for men co-founded by Chef Marcus Samuelsson and featuring writers from all over the food-and-drink universe, made its debut less than two weeks ago, and in that short amount of time has already become a serious source for coverage of news, trends, and other information that serious eaters and drinkers should know about.
I bring this up not only because it’s definitely a site you’ll want to bookmark and return to often, but also because I’ll be contributing a food-and-wine pairing column to it, which, especially for readers of this blog, will be a very handy addition to the wine coverage provided right here. My first column is about a spectacular, perhaps unexpected pairing: Bollinger Rosé Champagne and Shanghai-style soup dumplings. Check out my original tasting note here on UncorkLife.com, and then click over to Food Republic for the pairing suggestion. After that, try the pairing yourself--it’s ridiculously delicious, and totally unexpected for Champagne to work so beautifully with a dish like that.