Author: Nick Tooke
Pairing food with wine is nothing new. Imagine growing up in Italy or France before rapid transport. The food and the wine grew side by side in the same soil, beneath the same weather, and they naturally graced the same table. The safest way to still find the right combination is consider the particular region as a whole.
See the video of our “The Alchemy of Food & Wine Tasting”
But that is only where the journey begins. The best thing of all is breaking the rules and discovering a marriage that both surprises and delights. You’ll know when you taste it. Your palate doesn’ t lie.
So why the alchemy, not the art or the science? Because turning lead into gold is a filial metaphor. Wine is rotted grapes, to be sure, just as cheese is sour cream, but together the two can be oh, so much more.
I have learned a lot about food and wine pairings from the deVine staff. Ed taught me to plan the dinner menu first, and then select my wines. I prepared a slow braised osso buco and served a hearty barolo on a “cook to impress date” and then he married me!
Comment by lmarkin — July 13, 2008 @ 7:18 pm
Hi Les,
i didn’t know that’s how Todd & you got together! That’s great, nothing like enjoying the company of loved ones over a fine dinner party with exquisite food and fine wines to match. Nothing like a fine wine match to bring out the best of your fine cooking. Wish we have the time to do it more often.
cheers, Dirk
Comment by Dirk — July 14, 2008 @ 3:06 pm