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Most common technique vs. the R-T-I technique. What do you get with each. Part 1.

Many serious home cooks will go to the wine store and ask for a recommendation and the approach the wine stores typically use is the “think about the dish and think about what the dish needs, in terms of a wine” approach or “think about the dish and reason out what the dish needs”.

What should this method be called, the theoretical approach, the “reason it out” approach, the “on paper” approach?  Let’s go with theoretical approach for now.

I show here that the theoretical approach gets at best so-so results and at worst really bad ones.  The R-T-I approach, I think, gets a great, exciting result.


(btw, I want to know what those wines are–#1-6)