Herbs & Wine
Welcome to Vine to Wine I’m your host Linda Moran. Today is food and wine pairing day and we are going to explore some of our favorite wines and the herbs that seem to go with them.
Very often we prepare foods with fresh or dried herbs. Today we are going to start the process of how to season our dinner by selecting the wine we want to serve first. For example let’s say that we are really in the mood for Cabernet Sauvignon. It is a versatile wine that seems to work well with many different herbs such as Rosemary, Mint, Sage or surprisingly enough French Tarragon. Tarragon is interesting because it is so versatile and it’s best when fresh. It can be included in sauces, mayonnaise, marinades and salad dressings. If French Tarragon is not your thing then consider Rosemary for almost any meat from beef to lamb to chicken or pork all will do well with Rosemary in the preparation, and your Cabernet Sauvignon will be comfy right beside it. Now if you are in a Zinfandel mood many of you will be happy to know that you can unleash your basil and whip up some pesto to serve with your Zin they have a true affinity for one another. If you are long on fennel bulb then slice it and bake it parmesan cheese your zinfandel will shine with that by its side. Lots of you enjoy Chardonnay, so think fennel, sage and lemon thyme. Try any of those herbs in butters or to cook fish, your Chardonnay is certain to be elegant beside it. So think about selecting your wine first - seasoning your food to go with your wine! And thanks for joining me on today’s Vine to Wine!