Two Good Valpolicellas

[Thomas]

Roberto, this point came home to me once again just yesterday, during the judging at which I was a panel member.

The group was largely made up of food writers (a few wine people like Peter Sichel were sprinkled about). I sat next to an ex-Gourmet Magazine writer; couldn't help notice that his wine scores were quite high for New World oak and fruit bombs. So I asked him what kind of food he would pair with the wines. He said: "I don't."

Then I asked him if he found any differences in the wines he liked. He answered: "Not much."

Point rested.