What's your secret for pairing food and wine? Michael Chiarello shares his pairing wisdom.
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