PHA's Tidbits - San Francisco, Los Angeles, New York City

Some Wine Time

While scotch is my drink of choice (Johnny Walker Black, thank you very much!), many of my friends and clients are wine enthusiasts!

And, living here in the SF Bay Area, while unpacking and organizing many of my West Coast clients, we regularly re-organize large wine collections.

I really enjoy cooking and entertaining, and a common dilemma is finding that perfect wine to go with a particular food dish.

I'm told there are no hard and fast rules, no matter what the so-called experts say, but some wines will just not work with some foods.

Take for instance hot and spicy Asian food. Forget about the fact that it is chicken, beef or vegetarian. A full-bodied red wine such as a Cabernet that is high in tannin will actually accentuate the heat. Yet many wine lists at Asian restaurants contain an abundance of reds.

A fruity white wine that is slightly higher in residual sugar and lower in alcohol will work best. The sweetness tames the heat and compliments the food. Try an off dry Riesling or a Chenin Blanc. Or how about a Gewurztraminer with a nose of rose petals and a hint of Lechee nuts in the mouth? About as perfect as you can get!

If you got a thing about red, do a Zinfandel. Although high in alcohol, it is usually very fruity and contains much less tannin.

And always remember that the best wine for that particular dish may be a beer!

Happy wine and food pairing!! Enjoy a glass today as we celebrate our Mother's on her special day.

PS: thanks to my knowledgable friends who constantly educate me on the finer points of wine and food pairings :)