"I know never to take a wine for granted. Drawing a cork is like attendance at a concert or at a play that one know well, when there is all the uncertainty of no two performances ever being quite the same. That is why the French say, ‘There are no good wines, only good bottles.'" ~ Gerald Asher
'Tis the season for festive foods and equally celebratory spirits. Pairing wine with food is an art. Devoted wine connoisseurs rely on experience to find the right complements to a special meal.
The synergy between food and wine -- poof --MAGIC!
Champagne and oysters are a perfect match, explained chef Charlie Trotter. "The bubbles in the champagne also have a cleansing quality that can reduce the aftertaste of some oysters."
"There is nothing like a good, old red wine for making the bloodrun," observed American Impressionist Maurice Prendergast.
Robust red wine is good for the blood... and great with beef. Cabernet sauvignon is a good choice. The wine's tannins help cut through the beef's fat and the ripe, rich cassis flavor is an excellent accompaniment to the smoky, salty steak juices.
The mild Chardonnay goes well with salmon and lobster. The Chardonnay grape's "buttery" characteristic makes the delicate seafood taste even better. And nothing beats the marriage of grilled tuna and Pinot Noir (or Zinfandel with lamb; barbecued ribs with Merlot).
Of course, pairings and flavor affinities are subjective. So experiment... bring out the best of your meal... and enjoy!
As Pope John XXIII once remarked, "Men are like wine--some turn to vinegar, but the best improve with age."
Celebrate the passionate spirit of the season.