It was in culinary school, while studying the cuisine of Emilia-Romagna, that I had my very first wine-pairing epiphany. I placed a glass of Sangiovese next to a plate of pasta topped with a hearty ragù.

Suddenly, the wine took on a sweeter fruit profile, its acids balanced against the richness of the meat, and the sauce itself seemed to gain in robust flavors. It was absolute perfection, and the beginning of a long yet fruitful journey that continues to this day.