Most people who drink wine regularly have learned “rules” of pairing wine with food. There are very precise rules—Chablis with oysters is one—and general pronouncements, such as white wine with fish.
You can go to the website FoodAndWinePairing.org and get guidance such as a Cabernet Sauvignon or a Malbec with lamb.
But conventional wisdom, which also includes drinking the wines from the same region as the foods, is not the same as the latest wisdom.
The new wisdom of wine says don’t be regimented, don’t box yourself in. Try different pairings to see what works best for you.
The new wisdom (which has been around for a while) was proved at a lunch last week hosted by Louis Jadot, the venerable Burgundian winemaker and négociant*.
In a private room at Lafayette Grand Café in the Nolita neighborhood of downtown Manhattan, ten wine writers joined Frederic Barnier, Jadot’s winemaker, for an eye-opening (and delicious) lunch.
We tried eight different dishes with four Jadot wines, two whites and two reds:
Louis Jadot Bourgogne Chardonnay
Louis Jadot Macon-Villages
Louis Jadot Beaujolais-Villages
Louis Jadot Pinot Noir
If you think you prefer Cabernet Sauvignon with filet mignon, think again. Photo courtesy Ruth’s Chris Steak House.