I can always tell when test kitchen Supervisor Marcia Kiesel is developing a new recipe, because she stands in a corner of the kitchen with her back to me. She wants to be able to taste without having me ask if I can have a bite too. "I try to get things right on the first try," Marcia says, "but sometimes the flavors aren't balanced. Or the meat is good but the sauce needs work." When she was creating recipes to pair with Chardonnay she had an additional challenge—make the food taste great with the wine. Here's our journal of the mistakes and the successes.
Bay Scallop Pan Roast • 2004 Christian Moreau Chablis
Braised Pork with Pearl Onions and Grapes • 2005 Hendry Unoaked Chardonnay
Zucchini Salad with Taleggio • 2005 Kim Crawford Marlborough Unoaked Chardonnay