Bacchus and Me

Author Essay

Not Your Grandfather’s Food and Wine Combinations

• Australian Chardonnay and Kraft macaroni and cheese. (My kids and I prefer the kind with the squeeze, rather than the dry cheese. Almost any ten-dollar New World Chardonnay will be improved by this dish.)
• Australian Sémillon and lemongrass chicken
• Bandol Rosé and barbecue
• Barbera d’Alba and pizza
• Barbaresco and steak tartare
• California Cabernet and grilled eel
• Châteauneuf-du-Pape and antelope
• champagne and Parmigiano-Reggiano
• champagne and sushi
• Gewürztraminer and Thai food
• Grüner Veltliner and peekytoe crab
• Krug Champagne and popcorn
• Late harvest zinfandel and chocolate cake
• Late harvest Alsatian Pinot Gris (Vendange Tardive) and foie gras
• Oregon Pinot Noir and grilled king salmon
• Oregon Pinot Gris and grilled king salmon
• Old-vine zinfandel and southern fried chicken
• Petite Sirah and steak au poivre
• Pinot Noir and guinea fowl
• Pinot Noir and Arctic char
• Riesling and dim sum (or Cantonese food in general)
• Riesling and anything

Traditional Food and Wine Combinations

• Banyuls and chocolate
• Barolo and grilled cabreo (aka goat)
• Barolo and white truffle risotto
• Brunello di Montalcino and cinghale (aka wild boar)
• California Cabernet and grilled steak
• California Chardonnay and lobster
• California Chardonnay and salmon
• Chablis and oysters
• champagne and caviar
• Chianti and risotto with funghi
• Gewürztraminer and Muenster
• Port and chocolate
• Port and Stilton
• Red Bordeaux and Cheddar
• Red Bordeaux and lamb
• Red Burgundy and pheasant
• Red Burgundy and roast beef
• Red Hermitage and venison
• Red Châteauneuf-du-Pape and daube de boeuf
• Riesling and Wiener schnitzel
• Sancerre and oysters
• Sancerre (or Pouilly-Fumé) and Chèvre
• Sauternes and foie gras
• Sauternes and Roquefort
• Vin Santo and biscotti
• White Burgundy and pike quenelles