Food and Wine Pairing
The United States is a beverage-crazed nation. A while back, I wrote an essay about Americans' infatuation with coffee. I'm not a big fan of coffee because it's too darn hot. I'm not a big fan of wine because it gives me a headache. And I'm not a big fan of beer because it tastes like dirty toilet water.
A winery creating food and wine pairings for guests is nothing new, and Napa Valley certainly has plenty of wonderful restaurants. But I have to say that I was blown away by the pairing that the winery calls Enoteca Signorello.
A new cookbook by Wine Enthusiast editors Mike DeSimone and Jeff Jenssen really gets the way we all cook at home, especially the way we want to cook in the hot summer months.
I'm not a wine expert and I don't play one on TV, but I know people. That's why I called in the big guns for their expert advice on what to serve with your Thanksgiving meal.
Organics are simple enough -- growing produce with natural fertilizers and non-chemical pest control -- but biodynamics? Exactly. Biodynamic farming leaves the smallest carbon footprint of any agricultural method. Natch.