 | When I was growing up, my dad often would make a big pot of beans, usually navy, flavored with ham, and offer us kids bowlfuls. He'd eat them all himself, though. We weren't eating beans. Are you kidding? With 'Sonoma Coast' on label, hard to tell what's inside |
 | What's often in glass with salmon preparations is pinot noir, sometimes Oregon pinot but not by rule, for the world over makes this medium-bodied, tangy, aromatic, moderately tannic red -- all qualities that match well with an oil-rich, fleshy, full-flavored fish. For food of a region, drink wine of the region |
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