Good food and wine pairing can create a harmony of flavors. My palate for wine depends on what I’m eating. A wine I may love on its own could easily get lost in or drown out my meal, so I’ve found Master Sommelier Evan Goldstein’s latest book, Daring Pairings: A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs, to be an informative and fun read.
In Daring Pairings, Goldstein pairs wines from 36 grape varietals with the recipes that 36 star chefs have tailored to match. This down-to-earth guide also offers advice on crafting wine and food pairings, selecting wines for everyday and special occasions, and choosing producers and importers.
I’m sharing the recipe suggested for pairing with Verdejo: David Kinch’s shrimp tartine with fava bean, almond and mint pesto (see recipe to the right). On a side note, congratulations to Chef Kinch, winner of the James Beard Foundation Award for Best Chef in the Pacific, announced this week!