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Where Wine Fears to Tread: Pairing Craft Beer with Food

Numerous 'classic matches,' combinations of wine and food are simply unbeatable: Sauvignon Blanc and goat cheese, Champagne and caviar or Pinot Noir and duck. But there are many foods that simply don't pair well with wine: hot chili and mustard flavors tend to be ruinous to wine, bitter greens like asparagus and artichokes are difficult at best and even the most well-known wine friendly foods, cheese, isn't all that wine friendly after all.
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The Organic Side of Marlborough Wines

Marlborough, the new world home of sauvignon blanc, has one of the most vibrant organic and biodynamic sectors of New Zealand’s wine industry. Led by a band of dedicated people and producers, it has moved from being a fringe part of the industry to something the big boys of New Zealand winegrowing are actively experimenting with.