12/14/06 Food & Wine

Welcome to Vine to Wine this is your host Linda Moran and today is Food and Wine pairing day. Now that we have finished leftovers, we can discuss meals for the events still before us and of course the wines that go with them. I always have a Holiday Open House and determining the menu is one of the most pleasant aspects of planning the get together. On an occasion such as an Open House, when many guests will be coming and going, I have the perfect venue for opening up a few big bottles of wine. For me, this is what dictates the menu. That and creating a menu that is easy to maintain. Of all the convenience appliances I have owned, the Crock Pot remains my favorite for a low maintenance buffet. I also like a chafing dish just to keep things like bread or rolls warm. Creating a menu focused around a hearty soup or stew is simple and easily seasoned to match red and white wines. The addition of flavors such as pesto and sundried tomatoes are flavors that seem to bridge the distance when creating a menu that will work with both red and white wines. When you are serving wine from a large format bottle, it is sometimes awkward for the guests to pour it themselves. You may want to transfer a decanter or carafe of the wine to sit next to the big bottle, for their convenience, and the safety of the surroundings. Otherwise, the bottle may be too heavy and unmanageable to pour until it is nearly empty. Most of all enjoy the simplicity of the meal and the conviviality of the evening and thank you for joining me on today's vine to wine.