Matching Wines
Our Best New Chefs consistently amaze us with their kitchen wisdom. Here, past winners share their expertise with mini lessons on everything from how to make the ultimate panini to how to stock the perfect pantry.
© Wendell T. Webber
Hugh Acheson of the year-old National restaurant in Athens, GA, also co-owns Gosford Wine, a shop nearby. Here, he shares his ideas for the most versatile wines for pairing.
2005 Domaine Huet Clos du Bourg Vouvray Sec ($40)
“This wine’s refreshing fruit, and the subtle sweetness in its finish, make it easy to pair with a wide range of foods.”
NV Bollinger Special Cuvée ($75)
“People think Champagne is a delicate start to a meal. But Bollinger is yeasty and brawny enough to pair with roast chicken or even with steak.”
2005 Château de Beaucastel Châteauneuf-du-Pape ($113)
“Châteauneuf-du-Pape wines are the best reds for pairing. They go with everything from poultry to game.”
Plus: More Lessons
- Lesson 1: Outstanding Bacon
- Lesson 2: Top Country Ham
- Lesson 3: Buying Fish
- Lesson 4: Cooking Like a Latino
- Lesson 5: Buying Chiles
- Lesson 6: Using Butter
- Lesson 7: Dukka
- Lesson 8: Tuna and Gruyère Panino
- Lesson 9: 10-Minute Tomato Sauce
- Lesson 10: Dressing a Salad
- Lesson 11: Choosing a Knife
- Lesson 12: Sharpening a Knife
- Lesson 13: Storing Cheese
- Lessons 14–17: Using Great Inexpensive Tools
- Lesson 18: Red Snapper Ceviche
- Lesson 19: How to Prepare Whole Fish
- Lesson 20: How to Prepare the Perfect Steak
- Lesson 21: Prepping Party Food
- Lesson 22: Creating a Wine Registry
- Lessons 23–25: Making Quick Desserts: Port-Mulled Cherries with Ricotta (plus two recipe variations)
- Lessons 26–28: Matching Wines
- Lesson 29: Tender Meat: Roast Chicken with Bread Salad
- Lesson 30: Tasty Broth
Published
July 2008
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