.cs162A16FE{} .cs14F83B7D{width:530pt;padding:0.75pt 0.75pt 0pt 0.75pt;border-top:none;border-right:none;border-bottom:none;border-left:none} .csB5790F4E{text-align:left;text-indent:0pt;margin:0pt 35pt 0pt 0pt} .cs4C3DDAB8{color:#000000;background-color:transparent;font-family:Calibri; font-size:11pt; font-weight:normal; font-style:normal; } .cs2654AE3A{text-align:left;text-indent:0pt;margin:0pt 0pt 0pt 0pt} .cs466DDC72{text-align:left;text-indent:0pt;margin:0pt 53pt 0pt 0pt} .cs566403DE{color:#000000;background-color:transparent;font-family:Times New Roman; font-size:12pt; font-weight:normal; font-style:normal; } Who better to praise the art of wine and food matching than Philippe Faure-Brac - sommelier, restauranteur and wine expert extraordinaire.Learn what certain wines can do for certain foods: to complement asparagus, salt cod brandade or stuffed cabbage, to ennoble quail with grapes a goat"s cheese or a lemon tart; and learn what certain dishes...