The Days of Wine and Cheeses - Adam Centamore

Disclaimer: Unedited AI Transcript

Announcer (00:06):

You are connected and you are listening to specifically for seniors, the podcast for those in the Remember When Generation. Today's podcast is available everywhere you listen to podcasts and with video at specifically for senior's YouTube channel. Now, here's your host, Dr. Larry Barsh.

Larry (00:38):

My guest on specifically for seniors today has presented more than 2000 classes and events and written more than 70 magazine articles for Seveur Magazine, culture Cheese Magazine, W G B H, and other print and online magazines. Adam Centor is a professional certified food and wine educator. He is a member of the International Association of Culinary Professionals, where his first book, tasting Wine and Cheese and Insiders Guide to Mastering the Principles of Pairing was a finalist for Cookbook of the Year. Welcome to specifically for seniors. Adam, it's great to have you on.

Adam Centamore (01:29):

Good morning. Thank you. I'm happy to be here.

Larry (01:31):

When did you become first interested in choosing culinary arts as a profession?

Adam Centamore (01:38):

Well, so the interest in food, like I, you know, I've been enjoying eating and drinking for the vast majority of my life, but seeing it as a, as an actual pursuit started about 20 years ago, just about 20.

Larry (01:53):

How did that come about?

Adam Centamore (01:56):

So I got into the culinary field through my undergraduate, which is bio anthropology. Now, after I was done with that I went into business, I went into banking, I went into all sorts of other things, but always sort of had a keen interest in culinary anthropology. You know, I grew up in a very strong food culture on both sides of my family, and so food was always sort of omnipresent in whatever I did. And so, while I was a banker during the day, I was sort of a culinary anthropologist at night doing cooking and family recipes and reading and all sorts of stuff like that. And eventually I moved from the DC area where I was at the time, back up to Boston where I'm from and was reading Jacques Paton's autobiography. And in it, he mentioned the master's program that he created with Julia Child at Boston University.

Adam Centamore (02:52):

And up until I read those sentences, I thought the only way to further my culinary sort of interest was to go to, to culinary school, to, you know, go be a chef. And you know, I was in my mid thirties at the time, and you don't start a career that begins at 4:00 PM when you're 35 and married. That's not a good, it's not a good long-term strategy. And so I had sort of, you know, abandoned that idea until I found out that gastronomy program existed. And so, you know, through, through the, the grace of my wife letting me pursue it I went and started studying gastronomy, which was how this all began.

Larry (03:28):

And then you seemed to focus on wine and cheese?

Adam Centamore (03:33):

Yeah, so in the, in the gastronomy program, the very first class I took was a cheese certification with the owner of a highly regarded cheese shop in the Boston area that like Julia Child used to shop at, and the French have knighted the owners for their work and cheese and stuff. It's a very, very lauded business. And so I took a semester of learning about cheese with the owner and at the end offered to intern and who says no to free labor, right? So I interned for a while and it worked out well. So they offered me a full position and it went from there.

Larry (04:05):

And from there you also became a travel writer?

Adam Centamore (04:09):

Yes. So, you know, once you start, or at least for me, I found once I started learning about food and learning about wine and getting certified and all that, inevitably the anthropological background crept in. And I started becoming more and more interested in how varying cultures approached varying aspects of cuisine. So that lent itself to travel. And I'm a, you know, I'm an, I think I'm an okay writer, and so I had a couple friends that had a an edible magazine and said, Hey, would you write us a piece? And I did, and I loved it. And they said, would you do more? And all of a sudden, I've got a book and, you know, it kind of took off.

Larry (04:44):

What's it like meeting the people who supply the food that you talk about?

Adam Centamore (04:50):

I, you know, I think it's, at least for me, it's very humbling because they've got their priorities sorted out cleanly and lucidly, and they know it's important and they know it isn't. And they're, you know, they're practicing traditions that are centuries old and they're just, they're amazing people that make a amazing things out of nature.

Larry (05:12):

And that makes you appreciate the foods that you're talking about even more.

Adam Centamore (05:16):

Absolutely. A hundred percent. It's, you know, I think one of the, the big sad things that, that I see when I go into a supermarket is somebody picking up, you know, they're at the butcher case and they pick up the little styrofoam thing with the steak on it that's plastic wrapped. And I, you know, I, I wonder how much they understand where that came from. You know, where did the spring onions come from? Where did the, you know, potatoes, whatever it is, do you, you know, how many people really kind of think about what went into you being able to have that?

Larry (05:46):

Let's move on to some of the questions that I'm sure everybody, including me, have. We walk into a wine shop and we look around and we are intimidated, we have good intentions we're gonna buy a bottle of, and then we get into the store and we blank out, how do we, how do we start selecting a wine

Adam Centamore (06:14):

<Laugh> the meal, the million dollar question, right. You know, I, I think for me, when I talk to people about this sort of thing, I invite them to consider wine a little bit differently than they may have before. For a lot of people when I ask them, Hey, what's your favorite wine? They'll say, Merlot or Cabernet Sauvignon or Chardonnay or Riesling, or, you know, whatever. But in all those instances, they're naming an actual grape. So Riesling's a grape, Cabernet Sauvignon is a grape, chardonnay's a grape. And the problem is when people, I think that not necessarily a problem, but part of the challenge is when people go into a wine shop and they say, Hey, I like Chardonnay, what do you got? They will be shown a variety of Chardonnays. And the problem is when people, and that's fine, and there's nothing wrong with that, but when people wanna expand a little bit, when people want to get more comfortable sort of, you know, wine's a gigantic landscape.

Adam Centamore (07:10):

And so people wanna explore it a little bit by focusing on the grape, it causes people to inadvertently block out anything that isn't that grape and the wine, you know, the person in the wine shop is giving you exactly what you asked for. And so people kind of wonder, you know, how do I, how do I get around this? And so the advice that I give is to think about wine a little bit differently. Instead of thinking about wine in terms of the grape, think about it in terms of one of four characteristics. There are two for white, there are two for red, and for the white wines, it's white wine with no oak influence, meaning no time spent in barrels. So like, for example, Sauvignon Blanc, most sauven blancs, almost all of them are without any oak. So they're very bright, they're very crisp, high acidity lemonade.

Adam Centamore (07:58):

Then there's white wine with oak. And the big one for that is like Chardonnay, it's fuller bodied, it's richer. It's sometimes has some vanilla notes, it's a little bit rounder. And then for red wine, red wine with little tannic influence that sort of dryness after you take a sip of wine, right? Those wines, like for example, Pinot noir tends to be low tannins, but very fruity. And then red wines with big tannins like Cabernet Sauvignon and Barlo and Kiati Classico. And you know, the ones that leave your mouth really kind of dry. And the reason why I suggest people think about it in those terms is because it lets them go into a wine shop now. And instead of saying, I would like a Sauvignon Blanc, in which case you'll get one, you can say, Hey, I'm looking for a white wine that doesn't have any oak on it.

Adam Centamore (08:43):

Something bright and tangy. Like you're thinking of adjectives instead of nouns. And so it allows the wine expert to say, well, have you tried Guruve Leer? Have you tried Vno Verde? Have you, you know, all these other wines that meet that criteria that aren't Sauvignon Blanc, that aren't Cabernet Sauvignon, whatever, you know, I want a big, I want a red wine with lots of tannins, big round. What do you got? And in doing that, I think it lets people expand and, and explore and find other wines that share those personality types, but you know, aren't the thing that they're used to drinking. It broadens their horizons a bit.

Larry (09:20):

How do we know when we talk to a salesperson in a wine shop that he or she actually knows what they're talking about?

Adam Centamore (09:29):

That's a great question. You know, I think one of the big, in, in sort of tying this back into your last question, I think one of the big aspects of, of developing a a, you know, a sort of a love for wine and an exploration of wine is finding a shop that you feel comfortable shopping in. And it could be anything. It could be a big chain store, it could be a tiny store in the corner. It's, for me, it's more to do with the person. Finding somebody that you trust that will, you know, hear what you're saying and kind of make good recommendations based on it. Having that relationship lets you go up to them and say, Hey, I didn't like that last one. I loved the one before. You know, whatever. And you, there's a relationship kind of like what you, you know, in some small way, it's like when you have a doctor, you know, over time they get to know you and can make better recommendations.

Adam Centamore (10:19):

Now, to directly answer your question, usually when you go into a wine shop and, and you talk to somebody, you can kind of get a pulse on whether or not they're blowing smoke at you or not, by the way they're describing the wine by the way that, you know, oh, this is perfect for chicken and fish and Vietnamese food and spicy food and sweet food. Like, you know, you can tell when they're saying, well, this is perfect for literally everything. That's not the good. That doesn't happen. So, you know, if you have a somebody that you're interacting with at a wine shop and they are asking a lot of questions, you know, they, if you walk in and you just say, Hey, I need a wine, and they just grab the first bottle they see and say, wow, this is perfect. They're not, they're not taking your best interests to heart, I feel, you know, but if they're asking questions and how, you know, what are you eating with it? Who's gonna be drinking it? How many b you know, they're asking in questions that suggest they're really kind of, you know, recording this and, and processing it. And then I think you're in a good place

Larry (11:26):

And you don't want somebody who says it's over there.

Adam Centamore (11:31):

No, I, you know, I mean, well, I think that's more to do with the shopper. Like some people just, you know, just don't teach me to fish. Just point me to the pond and okay. And if that's the way you are, fine. You know, certainly with, with the advent of all the resources available on your smartphone, now you can do all the research there is on the planet standing in front of a bottle that you couldn't do 20 years ago. So for people that like to do their own research that wanna kind of dive in, you know, there are, there are wine apps out there that you can just aim at the the u p c code on a bottle and it'll bring up every review there is of it. So for those people that wanna be very self-sufficient in it muzzle to and for people that prefer talking to somebody that's tried this stuff that, you know, is, is educated in it, you can do that as well.

Larry (12:21):

Can you tell us what some of those apps are?

Adam Centamore (12:27):

Yeah, shoot, hang on. That's a good question. Hang on one second. Sorry, I turned my phone off. I'm gonna turn my phone back on there. You know, it's, it's interesting because there are a number of apps that people use that are very simple to navigate, which is great because different apps are going to give you different levels of capacity and, you know, depending on what you want to do with it you know, there are different apps that'll be appropriate. Like, for example, I've got an app on my phone called Seller Tracker, and it is a wine review site. So you type in a, you know, a name of a wine and a bring up reviews and stuff. But what's great about it from my use is I have a number of bottles in my cellar. And so it keeps track of what I paid for it, when I paid for it, when to drink it. You know, it's, it's much more comprehensive in terms of, of data acu accumulation. And for a lot of people, they don't care. They're like, just is this a good bottle or not? You know, there is another app called Wine Rating Plus that is very good. There is a, hang on, lemme look up the other one, cuz there, there are hundreds of them, but there are a few that are really, kind of really good at what they do. So hang on, I'm loading that screen now.

Adam Centamore (13:55):

Vivino, v i v i n o is another big one that you just scan. Vivino's great. Because you just scan the label and it brings up information on it. So it's very, very, very user friendly.

Larry (14:07):

I think that's one that people will be interested in.

Adam Centamore (14:11):

Yeah, I think if you were to only pick one, vivino's a great way to go.

Larry (14:17):

Okay, you alluded to this a little while ago, choosing a wine pairing with food, red with meat, white with fish. I'm sure that's not all there is to pairing foods.

Adam Centamore (14:33):

<Laugh> <laugh>, Larry, we know each other well enough now that I can, I can share with you that I hate that sentence. I, I loathe the whole, you know, red wine with meat, white wine with chicken and fish here. Here's why. In, in, when it comes to pairing that, that thought that that sort of blurb, right? White with chicken and fish, red with meat is a great catchall that will get you out of trouble. More often than not. It's the stop, drop and roll. Like if you're only gonna remember one thing to do in a fire, stop, drop and roll, right? Same thing with food and wine pairing white with chicken and fish red with meat. Great. The problem in my opinion is that it doesn't account for the nuance at all because when you say chicken, do you mean breaded chicken cutlets? Do you mean chicken fri dilo?

Adam Centamore (15:26):

Is it chicken under a brick? Is it blackened barbecue? You know, when you say fish, are we talking about tilapia poached with Asian vegetables and white wine? Or are you talking about like a swordfish steak that's blackened on a grill? You know, when you talk about meat, is it a ribeye, is it a pork roast, is it, you know, a filet mignon? Which between me and the lamppost doesn't have a whole lot of flavor to it. You know, the strength of a filet mignon is, it's very tender. Like it's just touch it with a fork and it falls apart, but it doesn't get the same fat marbling the way that a ribeye does. So it doesn't have quite as an intense flavor. So when people say, you know, is it white wine with chicken and fish, red wine with meat? You know, what I like to say is if that's the only thing you can remember, if that's all the room you have, absolutely.

Adam Centamore (16:15):

But I think it's far more effective to not, don't think about what you're cooking, think about how you're cooking it. And in, in my world, you know, the way we say it is don't pair to the protein pair to the preparation because it's far more important for the wine to match up with the sauce that's on the dish or the spice profile or the herbs in it or whatever. Cuz that's where all the flavors going to be. Now, you know, there are generalities. If you've got a big old thick steak, yeah, a glass of cabernet is gonna be great as opposed to a glass of, you know, Sven and Blanc. But by thinking more about how this stuff is prepared, you can come up with more, to me, more interesting pairings because like one of my favorite pairings in the world is like a, a like a, a really fad and marbled, a really marbled piece of steak, like a ribeye that's grilled. But as it's going out to the table, I put a little bit of lemon juice on it, a little bit of butter and some parsley and have it with an oak Chardonnay. And it's fantastic because a really big bodied chardonnay can handle the fattiness of a rib eye, no problem. And then by introducing the fresh herbs and the lemon juice, you've brought those flavors of the wine to the meat and it links beautifully to me.

Larry (17:34):

Things we never knew or realize or knew, but didn't wanna admit to.

Adam Centamore (17:40):

I eat a lot <laugh>, <laugh>.

Larry (17:44):

Are there good wines at various price points?

Adam Centamore (17:48):

Absolutely. That's, you know, I think one of the big misconceptions about the wine world is that you have to spend tons of money to you know, to get any kind of real quality. A lot of it has to do with the perception that bigger cost is better, you know, the more money, the better it must be kind of thing. And in, you know, there is a little bit of truth to that, you know, in the same way that a $50,000 card is going to be built better than a $20,000 car. But in the wine world, part of the consideration is like, for example, where's it coming from? You know, wines from Portugal for example, don't have anywhere near the reputation or cache in the American market the way that French or Italian wines do. So they can't get the same prices that the French or the Italians can.

Adam Centamore (18:40):

And so you can get outstanding wines from Portugal at half the cost of what their Italian or French counterparts would be. And even within the big countries, like even within France, for example, regions that are not Burgundy or Bordeaux can't get the same price point, right? So you can get stuff from the Uaac, you can get stuff from, you know, the northwest, all sorts of different areas that are excellent values because they just can't command the same price. They don't have the reputation of abor or, or Burgundy. So, you know, in my estimation, once you climb past eight ish to nine ish dollars a bottle, you can start getting into some, some really good stuff. Now. Yeah, if you have more to spend on a bottle, you can pick up nuance and characteristics that you can't find at a lower price point. But I think that's a separate consideration from, you know, can I get a quality bottle of wine at a, at a reasonable price?

Larry (19:34):

So choosing a wine in a restaurant is approximately the same thing.

Adam Centamore (19:39):

Yeah, I mean, I think, you know, part of it is if I'm in a restaurant with a wine list and they have a sommelier, you know, more and more restaurants now have a wine expert on end you know, I'll certainly interact with them and say, Hey, you know, this is what I'm looking for, what do you think? But if I'm left on my own to, to look at a wine list, I'm looking for, you know, regions that might not be as popular that they, again, the, the value is there. So a lot of Spanish wines are excellent values because for whatever reason, they're just not sort of held at such high esteem as Italian or, or French. But the Spanish wines are spectacular. So, you know, I'm looking for opportunities on wine lists to find stuff that are a little bit off the beaten path that, that allow more value to come through,

Larry (20:27):

Are wines from the United States on a comparative level?

Adam Centamore (20:31):

Yeah, absolutely. It's, you know, I think one of the big and and I shouldn't say that because it's changed in the past 10, 15 years, but historically, people, you know, didn't think that American wines were up to the same level as French or Italian or you know, whatever. And so when, you know, when you say, oh, I want a really nice bottle of wine, people think of Bordeaux and they think of, you know, historically, or, you know, Barlo from Italy or whatever nowadays, California, Oregon, Washington state, you know, they're all, they've always been sort of the stalwart American producers. But now you've got wines from Arizona that are outstanding. You've got wines from the Finger Lakes in New York that are incredible. You know, I was in hill country in Texas not long ago tasting a bunch of vineyards, and their stuff's great. It's, it's a different game now because information is much more easily had and the knowledge is there to, to execute

Larry (21:29):

The question that comes up. How do we develop our taste for wines?

Adam Centamore (21:37):

Do you mean how to become a better taster? Or how do you like wine or I'm, I wanna make sure I understand correctly.

Larry (21:43):

That's a good question. We, we drink a wine and we say, oh, this is good, but how do we become more proficient in describing our taste for wines?

Adam Centamore (21:59):

Okay, so the num I, to me, the number one thing is to be conscious of tasting things, and it's tasting everything, not just wine because, so wine has all these aromatic compounds in it and all these flavor compounds in it, and they're made up of chemicals, right? Chemical compounds that are found in other things. So when you say a wine tastes like cherries, it's because the compound, the actual chemical compound that makes a cherry tastes like a cherry to you is part of the, the profile, part of the personality of the wine. So to me, the, you know, one of the big secrets is pay attention to all the other foods that you eat. So when you have an orange, take just a moment and consciously, you know, sort of say to yourself, Hey, I'm eating an orange. This is what it smells like, this is what it tastes like, like really pay attention to it.

Adam Centamore (22:51):

And what'll happen is you'll start building up this muscle memory. And so, you know, when you start doing that over, and it only takes a little while, like it only takes a few weeks. It's not like you have to do years of this, but if every time you ate an apple, you paid attention to what that apple tasted like, I guarantee you the next time you have a wine with Apple Notes in it, they will become more readily apparent to you because you, you've built the muscle memory, you've intentionally worked out that muscle. And I think that's the number one step is just being aware of all the stuff that you eat and then looking for those characteristics and the wines that you have. Just that little step. You know, every time I have a coffee, I take 30 seconds to smell it and really pay attention to it. Now anytime I see, you know, I have a glass of wine that's got a coffee note in it, it leaps off the page at me.

Larry (23:39):

One other question about choosing a wine. We've been invited to a dinner party, no mention of the menu. We wanna bring a wine as a gift. What's a safe choice?

Adam Centamore (23:51):

To me, champagne. Champagne is always, always, always, always. It goes with so many things. It has an in inherently is fun and it's, it sort of says celebration right out of the bottle. It's, it covers a lot of ground.

Larry (24:07):

Okay. How do we choose a champagne

Adam Centamore (24:10):

<Laugh>? Again, going back to, you know, having any kind of relationship with a, with a a wine shop or, you know, a wine expert, you can reach out to me and I can help. But, you know, part of the, part of what's great about the wine industry now is that a lot of shops you can go into, you can go into a big store, you know, one of the big chain stores and they'll have shelf talkers, the little messages with each bottle that have reviews on them and scores on them and characteristics on them. And, you know, find, sort of consider what kind of price point you want to be in, see what they've got, and you'll find one that has a great review or sounds appealing to you and go with that

Larry (24:54):

Temperature of wine.

Adam Centamore (24:57):

Yep.

Larry (24:58):

Room temperature of 50, 60 degrees for red, chilled for white. Is that consistent or

Adam Centamore (25:06):

That, so that is consistent. You know, it, I think it's, for me, it's better to think of it in terms of chilled cold cellar temperature, slightly warm, you know, like those rather than specific temperatures. Because a lot of people don't have wine fridges. They don't have, you know, surfaced thermometers to read the bottle temperature and all that. So it's, it, it could, for some, it can be hard to know, am I at 40 degrees or is this 50 degrees or, you know, whatever. In general, bubbles want to be really, really cold. Like, you want bubbles to be cold, cold, cold. You want white wines to be chilled, so not cold, cold, cold, chilled. And then reds, you want to be typically when, you know what we say, cellar temperature, meaning if you have a cellar in your house, when you go down there, it's cool to just slightly chilly like that neck of the woods.

Adam Centamore (26:05):

But the easiest way that I, when people ask me how do I figure that all out? The easiest thing I tell them is, if it's a bottle of bubbles, take it out of the fridge when you're going to drink it, take it out, open it, drink it. If it's a white wine and it's been in the fridge, take it outta the refrigerator about 15 minutes before you want to drink it. That gives it just enough time to go from cold to chilled. If it's a light bodied red wine, like Pinot noir, for example, I put it in the fridge for 15 minutes before I drink it. That just lets it, you know, go from room temperature. And, you know, for a lot of people, room temperature is the Ikea wine rack in the living room. But if your living room's 70 degrees, then eventually that bottle's going to be 70 degrees. So you need, you need to pull some heat off it a little bit, and 15 minutes in the fridge for reds takes care of it. So bubbles drink right out of the fridge, whites take 'em out of the fridge, 15 minutes before you're gonna drink it. Reds put it in the fridge for 15 minutes before you're gonna drink it. Let's

Larry (27:08):

Move on a little bit. Choosing a cheese mm-hmm. <Affirmative>. Now this is as complex or even more complex than choosing a wine.

Adam Centamore (27:20):

Yep.

Larry (27:21):

Briefly, I know this should be a course or reading your book, and we'll get to that in a minute, but how do you select the cheese?

Adam Centamore (27:32):

So there are a few different ways you can do it. You know, when in doubt the saying what grows together goes together, tends to work out well. So, you know, if you are, for example, if you're drinking kiante, the region, the Tuscan regional cheeses will go pre, you know, the odds are you're gonna be in great shape for the, for the, for the pairing with the Kete. Okay. beyond that, think about the characteristics of the wine. Is it bright and tangy? You know, could it cut through like a really rich, soft, creamy cheese? Is it like a red wine that's got a lot of body and structure? So it would benefit from having a cheese that's a little bit drier and a little bit saltier. You know, think like Parmesan or Reggiano, for example, right? Is a much more intense flavor than like a French cam bear, for example. So thinking about the main flavors of what you're drinking, the style of what you're drinking and what you wanna do with it. Do you want bubbles to cut through the, the ooey gooey, or do you want a rich wine like a Riesling that will compliment the ooey gooey, you know, of whatever cheese you're having? For example,

Larry (28:45):

You just mentioned a region, a grape and not a taste.

Adam Centamore (28:51):

Yep.

Larry (28:51):

See, I learned <laugh>. What's, what's of Ley?

Adam Centamore (28:58):

So Riesling is the name of the grape. You know, it's best known in Germany, Austria, ssas, France, although they're versions all over the world. And in the, you know, alluding back to that earlier, don't think of grapes, you know, wine in terms of the grapes. Riesling is a very full-bodied, rich round white wine. And so it is a great partner for cheeses that have similar big rich round, you know, high fat, very coating cream sauces, that kind of stuff. And it's also really good. Riesling also happens to be really good at mitigating spicy foods. So if you like wasabi with your sushi, if you like, sort of cayenne pepper in your fried chicken recipe, if you're, you know, if you like jalapeno, like spice Riesling does a great job at sort of, of kind of mellowing everything out. Does

Larry (29:52):

Your book cover these topics?

Adam Centamore (29:55):

It does. So the book, and thank you for asking, the book is broken down into different chapters, and each chapter is a different wine style. So sparkling, you know, light white wines, full bodied whites, light reds, big reds, dessert wines, that kind of thing. And each chapter is broken down into specific varietals, diff specific grapes. So I wanted the book to be able to be kind of a reference book if people wanted it. It can read just like a regular book, but if you just need to go straight to, Hey, I'm drinking merlott tonight, you can go to the Merlott page and it talks about the grape, it talks about the wines that you can expect, sort of what different merlots across the world will be like. It talks about general principles about how to parrot, and then for each grape I give you a specific like, don't teach me to fish, just give me the fish. You know, it's a single. If you just want me to tell you what to do, go do that. So it gives you information to empower yourself to make decisions, or I just, you, you know, just go get that and you're all set. So it kind of, you know, matches both.

Larry (31:02):

So if we had a copy of your book and we're going into a Thai restaurant, you could the book would help advise us what wine to have with our dishes.

Adam Centamore (31:15):

You know, generally speaking, yes. Although the book is cheese centric as sort of the main pairing partner, now the descriptions of the wines are sufficient that you can expand past just cheese. But this book was meant to be sort of directly a wine and cheese pairing book. Although again, the information you garner from it is easily applicable to, to Thai food, to, you know, barbecue, whatever.

Larry (31:40):

And the book title again is what

Adam Centamore (31:43):

It's called, tasting Wine and Cheese, and Insider's Guide to Mastering the Principles of Pairing.

Larry (31:49):

Where's the book available?

Adam Centamore (31:53):

It's, you know, I've, I've had the good fortune of being in local bookstores. Of course on Amazon. It's available on Barnes and noble.com. It's kind of, you know, on the inter on the internet, it's everywhere.

Larry (32:08):

Anything else we missed? <Laugh>? Wow, there's a silly question. We can

Adam Centamore (32:13):

Do this for two weeks, <laugh> and I think, yeah, the one thing that I want to get out there is when it comes to enjoying wine, enjoying food, pairing, whatever, the number one thing, the absolute number one thing is just if it makes you happy, do it. It doesn't have to be any more complicated than that. Okay? It should be fun, it should be adventurous, it should be a great experience. I don't want people stressing about, you know, am I doing it right? There's no wrong answer. It's simple. Try something. If you like it, do it again. If you don't like it, try something else and just repeat as necessary.

Larry (32:52):

Adam, this has been, this has been a lot of fun. I know I learned stuff. I am not a wine expert by any means. This has been a great talk. Thanks for coming on. Specifically, the is,

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