On Wine: At Meritage, Daniel Bruce’s menu lists its dishes according to the wines with which they pair best

When Daniel Bruce opened the wine-focused Meritage at the Boston Harbor Hotel in 2002, he took a different approach to menu structure. Rather than divide items into appetizers and entrées, he uses six wine-based categories into which the various dishes fall. A plate of cod, for example, might fall under the “light white” heading, while ostrich is listed under “spicy reds.”

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