OVERVIEW
The history of wine and the history of food are wonderfully and intrinsically intertwined. In modern America, we see the finest cuisines from around the world. Many have wines that were developed to compliment them, and those pairings have wonderful, historical, and romantic histories. In fact, there are some chemical explanations for why certain wines make certain foods taste better and why certain foods bring out the best in certain wines.
William Schragis lectures at the Culinary Institute of America in Napa Valley and is the Chief Product Innovation Officer at Barrell Craft Spirits. A graduate of Wesleyan University and the Culinary Institute of America, he previously worked as a sommelier in Eli Zabar’s family of restaurants and wine shops, and at Zachy’s Retail and Auction — one of the world’s leading fine wine and spirits retailers — where he managed sales and purchasing for the spirits department.
