Conquering the Fear Factor
Pairing food and wine used to be easy. The rule was white wine with fish and red wine with meat.
Most of us have moved beyond straight meat and potatoes and we drink a wider range of wines than Burgundy and Chablis.
Who likes rules anyway?
Your best source of food and wine matching is your own palate. Experiment with different combinations of wine and flavors to discover what makes a perfect pairing for you and to broaden your range of possibilities.
The Golden Rule: Drink what you enjoy!
With that said, I will share some of my secrets and “sip tips” to get you on the road of discovery.
Pairing food and wine, like life itself, is a balancing act.
I spent many years working with chefs to create amazing food and wine pairings.
One of my best secrets are the chutneys I have created to enhance my pairings. You can make these and keep them in the refrigerator for up to a month, ensuring many good meals and appreciative guests.
When the marriage of food and wine works well, each enhances the other, making the meal greater than if you had consumed them separately. Many classic matches have survived through the years because they work so well but you can challenge them and have incredible success.
I always try to have these chutneys on hand. I put them in food safe plastic containers and they keep for months. Use them for elegant dishes or enjoy them with grilled chicken, fish or even with peanut butter on toast for a wonderful adult-style peanut butter and “jelly” sandwich.
Here’s one recipe that recipe shows how the chutneys can change up your dish to pair with different wines.
Tandoori Chicken Triangles and Sonoma Coast Vineyards Sauvignon Blanc (Roasted Pear Chutney), Chardonnay (Mango Chutney) or Pinot Noir (Pinot Noir Cranberry Chutney) depending on your choice of chutney