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Regardless of the temps, red wine can be paired flawlessly with grilled peppers and onions.

So, there I was, sitting at a table under a multi-colored umbrella on the deck of a semi-high-class eatery. The weather was very warm, but pleasantly dry, and I had a hankering for a wine that — given the climate and my menu selection — probably qualified as a counterintuitive choice. I wanted a glass of red wine to accompany the grilled octopus I had ordered.

“Are you sure about that, sir?” my officious waitperson asked in a snickering and patronizing voice. “I have a lovely pinot grigio which would pair much better with our polpo alla griglia,” he added with a bit of a flourish, obviously flaunting his Italian linguistic skills.

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In addition to being a wine connoisseur, John Brown is also a novelist. His latest book is “Augie’s World” which is a sequel to his debut novel, “Augie’s War.” You can find out more about his novels at wordsbyjohnbrown.com.

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