What are some secrets to food and wine pairing?
Instead of looking at proteins, like fish goes with white and meats go with red, I tend to look at the weight of food and also the preparation, the sauces, the marinades and spices, as opposed to the proteins. You can be kind of limited in your choices if you look at it strictly that way. If you’re pairing a pork chop, pork is a white meat, but a pork loin chop or a pork rib chop is pretty hefty. So I think it can stand up to something pretty tannic and brawny that maybe you wouldn’t think to pair with pork…A lot of fish dishes go great with lighter bodied reds like Beaujolais. Gamay is a great grape that goes wonderfully with fish. The red and white, those strict rules are a little naïve. You sort of broaden your horizons a little bit if you think about how heavy or light a dish is, and you can discover some more fun pairings. What is it that inspires you about wine? What inspires me most is the novelty. It’s one of those categories of interest that’s constantly changing. There’s alwa
