About the author

Brett Anderson

Senior Vice President and Editor in Chief

To his role as senior vice president and editor in chief of Robb Report magazine, Brett Anderson applies a broad background in content creation spanning multiple industries and media. His areas of expertise encompass general business journalism, enterprise technologies, personal computing, telecommunications, the Internet, multimedia, consumer electronics, entertainment, and lifestyle. The various media in which he has worked include magazine publishing, custom publishing, marketing/advertising, and the Internet.

Anderson has written and spoken with eloquence on all aspects of connoisseurship, but none more so than the enjoyment of wine and spirits. “I grew up in the wine country near Santa Barbara,” he says. “I was always fascinated by the strange alchemy that transforms grapes into fine wine, and I became a collector. By another strange alchemy, that avocation became a vocation, and I’m glad it did.”

<<Back to Wine: Best of the Best Domestic Estates: Beringer Vineyards
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Practicing the Fine Art of Pairing.
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A wide assortment of wines, ranging from Vin Santo to Port, offers perfect pairings for roast pheasant, duck, chicken, and pork, or a decadent foie gras.
Game and meats such as lamb shank, venison, beef tenderloin, veal, and wild boar will complement the varied and voluptuous notes in these lush wines.
Whether it is blue or Banon, Gruyère or Gouda, each of the cheeses listed here melds mouthwateringly with its ideal oenological mate.
Convivial Pursuit The art of winemaking is not unlike that of matchmaking: Success in either endeavor requires a keen understanding of relationships, as Doug Shafer, president of Shafer Vineyards,...

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