Wine & Dine

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Across
  1. 3. — Finely chopped raw preparation
  2. 5. — Top-tier vineyard designation
  3. 6. — Exposed to too much air
  4. 9. — Matching food with wine
  5. 12. — Kitchen prep system
  6. 15. — Specific wine blend or batch
  7. 17. — Ordered item by item
  8. 18. — Italian raw seafood
  9. 19. — Weight or richness of a wine
  10. 21. — Wine’s aroma
  11. 22. — Traditional European wine regions
  12. 23. — Menu driven by availability
  13. 25. — Lingering taste after swallowing
  14. 26. — Non-European wine regions
  15. 28. — Mouth-drying compounds in wine
  16. 30. — Sauce thickened by simmering
  17. 33. — Producer-designated higher tier
  18. 35. — Holistic vineyard practice
  19. 37. — Pasta with bite
  20. 39. — Chef’s complimentary bite
  21. 40. — Slowly cooked in fat
Down
  1. 1. — Influence of place on wine
  2. 2. — Spoiled by TCA
  3. 4. — Mature wine aromas
  4. 7. — Dissolve pan drippings with liquid
  5. 8. — Thinly sliced raw dish
  6. 10. — Regulated wine-growing area
  7. 11. — Tasting menu, French
  8. 13. — Stable blend of fat and liquid
  9. 14. — Year a wine’s grapes were harvested
  10. 16. — Wild-harvested ingredient
  11. 20. — Wine’s backbone
  12. 24. — Precision low-temperature cooking
  13. 27. — Spent yeast in winemaking
  14. 29. — Minimal-intervention wine
  15. 31. — Pour wine off sediment
  16. 32. — French vineyard classification
  17. 34. — Restaurant wine expert
  18. 36. — Wine made from a single grape
  19. 38. — Savoury “fifth taste”