Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108Everybody looks good in a shirt that fits perfectly. DAVID WOOD CLOTHIERS & TAILOR SHOP 229 COMMERCIAL ST. PORTLAND, MAINE 207.773.3906 Want great corned beef? Get everything you need to make the perfect corned beef sandwich at Legion Square! All-Natural • Made In-House • No Additives Open Daily 8am-6pm • 799-3374 101 Ocean Street, South Portland o c t o b e r 2 0 1 6 8 7 Everyday Sommelier Pairing is caring. By Ralph Hersom Tell Me You Didn’t I have sat at a sushi bar and cringed while diners next to me sipped a glass of red wine with their raw fish. Some rules are not made to be broken. Here are some of the guidelines, and cardinal sins, to consider when serving wine with a meal. ☞ First up, the basics: White wine should al- ways be served before red wine.Dry wines are always served before sweet wines. ☞ When serving spicy foods, offset the spice with a wine–white,of course!–that has a sweet- ness to it,as this helps to cool the fire in your mouth.A 2015 Dr. L Riesling from Germany is a reliable go-to for this occasion. ☞White wine with fish and red wine with meat is the accepted norm.However,there are certain instances when you could break this rule.The protein is not always the deciding factor but rather the preparation of the protein and what,if any,sauce accompanies it.Broiled brook trout with bacon and vinegar sauce goes well with a light red such as the 2011 Pascal Granger Beaujolais-Villages,whereas a glass of 2014 Acrobat Pinot Gris would comple- ment cider-glazed pork tenderloin stuffed with apples and cranberries. ☞ Red wine does not pair with chocolate. Forget,it folks–it just doesn’t! Instead, reach for a glass of Banyuls,a Grenache-based fortified wine from the Languedoc-Roussillon region. A simple ruby port such as Fonseca Bin 27 is also a safe choice. ☞ When pairing wine with dessert, remember that the wine must always be sweeter than the dessert on offer in order to keep the delicious flavors in harmony. One of the all-time worst pairings is serving Brut Champagne with cake. ‘Dry Champagne and sweet cake’ is a disaster. Instead,a 2015 Marenco Brachetto d’Acqui will pair beautifully with a rich chocolate-and- raspberry cake.n RalphHersomisasommelierandthenewCategory Managerofwine,beer,spirits,andtobaccofor HannafordSupermarkets. Craig john