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A Perfect Match: Pairing Roasted Cauliflower with an Italian Red (0:57)

Chef Perry Hendrix of Avec delivers classic Moroccan flavors in this tagine, in which cauliflower roasts in a well-spiced stew base. How does a fruity, light Nero d'Avola complement this full-flavored dish? Wine Spectator's Hilary Sims explains.


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