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Lee Wire

EdLee150.jpg"Sometimes, when faced with complex, straightforward, even bold and aggressive flavors in contemporary cuisine, wine can occasionally be outmatched. And Bourbon is just one of many drinks that can fill that void" Edward Lee tells Wine Enthusiast Magazine in an article about pairing Bourbon with food. Lee says Bourbon pairs "beautifully with any fatty meat. Brisket, ribs, shoulder—anything coming off the grill." [Wine Enthusiast]


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