Food/Wine Synergy

Lately, we have been concentrating on food and wine pairings at many of my haunts around town. Most of you have, by now, been introduced to my pairing with White Zinfandel, and the surprising result that it brings. We examine the intricacies of acid and salt in foods and how they affect wine. Further, oak in red wines affects spicy foods in surprising ways. We know that in the “old world”, wine is generally made in a style which will compliment food, specifically the foods of the region from which they come. Rhones with the local peasant dishes, crisp whites from areas near great seafood, and hearty reds where lamb and beef is raised. Is there any doubt which wines pair best with classic Italian dishes? Keep these generalities in mind while you cook this week. In what region is your main dish most successfully grown or raised? Grab a “local” wine and see if it doesn’t make the whole meal balance.