Through the years I’ve had amazing opportunities to help chefs around the world create intricate and magical food and wine pairing menus, and am constantly asked by friends and associates, “Pat—what wine would go best with…(fill in the blank)?”
Well, simply put, I’m a firm believer that ANY wine with food is better than NO wine with food. If you like the wine, and you like the dish, then chances are you are going to enjoy the two of them together. But, if the pairing is to be GREAT instead of just good, if you are to achieve true synergy (together the food and wine ELEVATE each other) then NORMALLY the question of which wine(s) will work best with a menu needs to be answered by a series of other questions: How many courses? What dish are you preparing with each course? How are you preparing each dish? How are you saucing/seasoning each? Do you prefer complementary or contrasting flavors and textures…or both? etc.