Food & Wine Pairing

It’s been a long day. At work, your boss yelled at you, at home your spouse snapped about the overfilled laundry hamper, and the cat just expressed her opinion all over the carpet. Nothing will sooth you more than a great glass of wine. But dinner is planned, and it’s not exactly beef bourgogne . So what’s a food-conscious oenophile to do? Here are a few suggestions for pairing decent or even good wines with classic comfort foods to create a fun, relaxing evening.

“I’ll try the Madeira” I said to the sommelier. After retrieving a new bottle from the back of the wine bar, she poured a glass of the deep red wine and set it down. As I made a motion to begin my first sip, I heard: “wait a second; I have something for you to try.” A small dish was placed in front of me, filled with brownish-black disks. “Its chocolate,” she said in a matter-of-fact tone. “Oh, of course,” I responded, not totally understanding the pair of wine and plain pieces of chocolate. Then, as I tasted the bitterness of the chocolate combined with the smooth sweetness of the Madeira, I began to appreciate the origin of the slight smirk flashed by the sommelier. What a perfect match.

It is a warm night in the month of May. Everything that has come out of the kitchen to your table seems to be shouting at the top of its lungs that it is spring. The baby lettuces with strawberries and marcona almonds, the fava bean raviolis, the hamachi skewers with avocado and pomelo. The gruner veltliner you ordered has paired up famously with these items, and the bottle of frappato that succeeded it has also proven itself an amiable companion to both the pork tenderloin with asparagus and pea tendrils with gnocchi and romesco, and the pan- roasted halibut with arancini in a green garlic sauce.

RENEGADE WINE EXPERT CREATES NEW PRODUCT TO ENHANCE THE WINE/FOOD EXPERIENCE: VIGNON , BY NAPA SEASONING COMPANY, TO LAUNCH IN JUNE! ENJOY ANY WINE WITH ANY FOOD. I remember the first wine that flipped my pancakes. It was in the early 1980s, when tasting Sebastiani’s Blanc de Noir, Eye of the Swan—a blend of Pinot Noir and Chardonnay. I’ve always looked back at that and laughed, belittling my own baby steps towards acquiring a taste towards superior , drier wines.

Variety is the spice of life, they say. So to prove “them” correct, my friends and I embarked on a mysterious and giddy wine flight tasting experience at top-rated San Francisco gem, Incanto . Wine flights are a foolproof way to sample many different types of wine, compare, contrast and discover new favorites that you never would have tried on your own. And what better place to sample delectable delights than Incanto,

Living here in Seattle, I admit I’m among the many that are proud of our famous wine regions and wines. Since I love to vacation on the Oregon coast, I find myself in the upper Willamette/Yamhill AVA a couple of times a year. This area is conveniently located along Route 18, the road leading from Portland to the coast, and it’s easy to hop on and off the freeway to visit a variety of wineries.

Spring always poses an interesting problem; how do you make room in a full cellar for new wines? After stocking up on refreshing whites to sip in the backyard, and receiving spring allotments from your favorite wine mailing lists, this presents quite the conundrum. Well, to paraphrase Otter from Animal House “Wine Dinner!” Sharing wine, food and good companionship is one of life’s most basic pleasures, and having all these bottles that need to be drunk to make room in your cellar is the perfect excuse to do it.

Restaurant wine lists come in all shapes, sizes, and styles. Knowing how to navigate through one is key to successful wining rather than fumbling your way without a compass. Fortunately, I do have experience with wine lists: creating, writing, designing, and reorganizing them. Even though my experience as a fine wine consultant bodes confidence in this task, sometimes even those in the know, don’t. I’ve been overwhelmed many times by wine lists. Long-story-short -- My husband and I and our close friends were at a swanky Italian restaurant in New York City.

These days, thanks to America’s undying love of dining out, being a professional chef is sometimes akin to being a celebrity. Well, minus the money and fame, of course. When I say celebrity, I’m referring mostly to the reactions that chefs can sometimes get from other people. Even then, I’m not really talking about screaming fans or anything of that nature. It’s a very subtle thing, really, but I am still amazed by how interested some people are to meet a chef -- even an everyday chef -- like me.

Wine and chocolate seems like the perfect combination—two beautiful concepts wedded to create gustatory bliss. And it can be that way. The right chocolate paired with the perfect wine can create a near-orgasmic taste experience. But the wrong wine opposite a too-sweet chocolate creates nothing but horror. A bad pairing can turn an otherwise fabulous dessert to tree bark and a rare vintage to battery acid.