50 Ways To Pair Wine with Herbs

Menu matching made easy with two simple approaches.


| February/March 2011


How to Pair Wine with Food: 

Serrano-Wrapped Figs with Blue Cheese
Rosemary Walnut Tarts
Sauvignon-Baked Trout with Herbed Celery Root Mash
Aromatic Red Wine Stew with Gremolata Swirl
Frozen Mint Berry Zen 

Chart: End the What-goes-with-which Confusion
Chart: What to Serve with What You've Cooked 

Sidebar: Identify Wines by Body
Sidebar:7 Herb-Friendly Wines 

"As I ate the oysters with their strong taste of the sea and their metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank the cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and make plans."

—Ernest Hemingway,  A Moveable Feast





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