What's your secret for pairing food and wine? Michael Chiarello shares his pairing wisdom.
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Being a chef in the Napa Valley, I'm constantly cooking
for for wine which is very different than the rest
of the world would do where you define what menu
you're gonna have and then you find some food that
will complement the dish. I'm constantly looking for a bridge
between the the wine and the food at the same
time. And the artichoke dish, we're going to pair with
some Sauvignon Blanc. It's the roasting of the artichokes that
minimizes the lemon and some of the sharpness in the
artichoke and allows the wine to come up underneath the
artichoke and really
