Hmm.. .
Very few things I can think of are more enjoyable in life than perfect food and wine combinations. They way they culminate on the pallate - the "mood" it sets - to many people - is very eurphoric.
I'm sure many of you are asking "how can it be?" Sersiously?
I challenge you to first - start watching the Food Network TV - start practicing many of the dishes on there and, more importantly, the way they cook. i.e., they season everything - most good dinners have some sort of reduction sauce etc.
Secondly, find out where the nearest Wine Apallation is to your locale and go visit it! Stop by the wineries and visit wine-makers in your area. Get to know them and their stories behind the wine. I can guarantee that most wines are as unique as the makers behind them.
Lastly, start experimenting with food and wine - forget the old traditions of "wine pairing" - you know, "red wine with red meat - white wine with white meat" etc. I think you'll be surprise to see just how well a Red can carry a "light meat" dish and how incredible a white (like Viognier) can go with a hearty, spicey meat dish.
If you want a great resource - pick up the "Wine Bible" from any bookseller - read it and learn . the world of possabilities are endless when it comes to finding that next pairing that you too will consider to be "Pureed sex in a glass®"
Very few things I can think of are more enjoyable in life than perfect food and wine combinations. They way they culminate on the pallate - the "mood" it sets - to many people - is very eurphoric.
I'm sure many of you are asking "how can it be?" Sersiously?
I challenge you to first - start watching the Food Network TV - start practicing many of the dishes on there and, more importantly, the way they cook. i.e., they season everything - most good dinners have some sort of reduction sauce etc.
Secondly, find out where the nearest Wine Apallation is to your locale and go visit it! Stop by the wineries and visit wine-makers in your area. Get to know them and their stories behind the wine. I can guarantee that most wines are as unique as the makers behind them.
Lastly, start experimenting with food and wine - forget the old traditions of "wine pairing" - you know, "red wine with red meat - white wine with white meat" etc. I think you'll be surprise to see just how well a Red can carry a "light meat" dish and how incredible a white (like Viognier) can go with a hearty, spicey meat dish.
If you want a great resource - pick up the "Wine Bible" from any bookseller - read it and learn . the world of possabilities are endless when it comes to finding that next pairing that you too will consider to be "Pureed sex in a glass®"
