05/12/05 Food and wines - Potatoes

Welcome to Vine to Wine this is your host Linda Moran and today is Food & Wine Pairing day.There are so many great recipes for potatoes and they seem to get lost in the carb conscious media pounding that we get everyday. To me, portion is the key to any form of eating, so I say bring on the potatoes and the wines that go with them. When was the last time you had a yummy potatoes au gratin or mashed potatoes with roasted garlic and sour cream? Potatoes are a very satisfying food and I am always impressed at the creative ways they can be prepared and how well they go with most wine. One of my favorite ways to dress up a pan of scalloped potatoes is to layer caramelized onions and thinly sliced granny smith apples between the layers of potatoes. It is fabulous served with chicken or pork and a Grenache-shiraz blend from Australia. Potatoes are versatile and seasoned in many different styles. When tossed with lime and cilantro they go well with most Sauvignon Blanc. When served warm with mustard sauces they match well with many low tannin red wines. A potato frittata with fresh herbs and cheese makes a great entrée. Let the predominant herb or cheese guide you in a wine selection. Wild mushrooms and new potatoes combine in many ways to create a dish that lends itself to bigger earthier wines. Never forget the small individual potato soufflé topped with the sauce of your choice. The sauce will dictate the wine selection in that case. For the apple, onion and potato recipe, visit our website at vine to wine dot net and thank you for joining me on today's Vine to Wine.