01/31/08 Food & Wine

Welcome to Vine to Wine this is your host Linda Moran and today is food and wine pairing day. I am a fan of one pot main courses and the winter is a perfect time for simmering or pan roasting a savory meal. Today we are going to talk about one of my favorite meals and of course the wines that go with it. Not only is a one pot meal easy to clean up but it is also a source of delicious and savory aromas wafting through the house. It just says comfort. Now a big pot of soup or stew makes a wonderful meal and very desirable leftovers. Chicken stews usually lend themselves to red or white wines. By using boneless thighs, browning them in the pot with good quality olive oil and adding savory seasonings like sage and rosemary. With beef or lamb soups and stews, I really enjoy Pinot Noir or a Grenache dominated Rhone reds. You can also make a quick meal in one pan by combining rice and meat to roast on the range. I like combinations like basmati rice and chicken breasts or boneless pork chops. Both of these dishes can be served with a fuller body white wine or a modestly oaked red wine with good acidity. You can add vegetables to the pan or serve a simple salad to accompany the rice and meat. Create your salad dressing to go with the wine you choose. For example a sundried tomato and roasted garlic dressing to go with a red wine. To find the rice and chicken recipe visit our website at vine to wine dot net and thank you for joining me on today's Vine to Wine.