It is a difficult job being a sommelier for a five-star restaurant, but somebody has to do it! My parents are French which meant that I grew up listening to them debating the merits or failures of various vintages. I eventually learnt to appreciate the ways in which wine can enhance a meal, either through being used in the actual cooking or as an accompaniment to a particular dish.
Many people make the mistake of thinking that expensive wine is the best quality. I can assure you that I have used some of the world's most expensive wines for cooking because they are simply undrinkable! This blog is designed to bring the key elements of food, cooking and wine together in a way that captures your imagination and helps you to find innovative, inexpensive methods to pair your food with the right wine. Cheers!
