A few years ago celebrating a birthday in New Orleans at John Besh’s restaurant, August, I discovered Mas Amiel, a red dessert wine. I rarely am without a bottle on hand which is not to say that I have it more than a few times a year, but I like to know it is there when I reach for it. It is delicious with rich, chocolate desserts. I am now unsure whether I have Mas Amiel with chocolate dessert or the chocolate dessert with Mas Amiel. Either way, does it really matter?
After recently watching Nigella Lawson Continue reading