A Chardonnay challenge

Article Abstract:

It can be difficult to pair Chardonnay with food, because there are so many varying characteristics of different Chardonnays. To match it well, one should first determine whether it is tart or soft, if oak is the primary flavor, and how old it is. Three recipes to go with 3 different Chardonnays are presented, along with other tips for matching food and wine.

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A meal to match Austrian wine

Article Abstract:

Los Angeles chef Mark Peel, who works at the restaurant Campanile, is asked to make a menu that will complement Austrian wines. The menu is to be served at the 1998 California Wine Experience. The menu is lima bean puree, flattened grilled chicken with confit of lemon and garlic, and rustic apple tart.

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Italian spring

Article Abstract:

A menu created by Italian chef Michael Chiarello is presented. Making the most of seasonal spring ingredients and Californian wine, the menu includes roasted chicken, asparagus, and wine suggestions.

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