05/29/07 Herbs & Wine

Welcome to Vine to Wine this is your host Linda Moran. Today we are going to explore some of our favorite wines and the herbs that seem to go with them. At this time of year we very often begin enjoying the resurgence of our herb gardens and prepare foods with fresh herbs. Today we are going to decide which herbs to season our dinner with by first selecting the wine we want to serve. 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. 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 your Cabernet Sauvignon. Now if you are in a Zinfandel mood many of you will be happy to know that you can whip up some mixed herb pesto with a focus on mint. Zinfandel and these types of pesto seem to have a true affinity for one another. If you are a fan of Sauvignon Blanc in the summer, look no farther than that lacey clump of dill to add to a sauce for your salmon or a butter for your potatoes. Lots of you enjoy Chardonnay and fortunately there are a few herbs that go well with it herbs like sage and lemon thyme. Try any of those herbs in compound butters or along with trout on the grill, your Chardonnay is certain to be elegant beside it. So stop selecting your wine to go with your meal and start seasoning your food to go with your wine! Remember to send your wine questions to Linda at vine to wine dot net and thanks for joining me on today's Vine to Wine!