03/29/07 Condiments

Welcome to Vine to Wine this is your host Linda Moran. Today is food and wine pairing day. This past weekend we made a big discovery about garnishing a bowl of soup. Let's talk condiments and of course the wines that go with them. This past weekend eight of us went wine tasting and rather than go out for dinner afterwards, I made a big pot of vegetarian black bean and tomato soup. The idea was that everyone would find a wine that day to go with the soup and bring it back for the dinner. So - we get back to dinner and I set out an array of bowls with condiments for the soup. Things like cilantro, chopped red onions, grated cheeses, sour cream and pepperoni for those who were not vegetarian. The wines that came to the table were Sangiovese, Syrah, a Cabernet blend and a white blend of Pinot Gris and Viognier. The opinions as to which wines worked and which wines didn't became very confusing, until it dawned on me that not one of the bowls of soup at the table was the same as the others. Each person had garnished or doctored their soup to suit their own personal preferences. Which meant; each person had a different opinion of which wine worked best with the soup. And they were right because the condiments made all the differences and the best thing about it was - that once again there were no wrong answers. Remember to send your wine questions to Linda at vine to wine dot net and thank you for joining me on today's Vine to Wine.