I am a firm believer that everybody should eat and drink what tastes good to them. That simple. Every person has a different palate. Every person finds different tastes pleasurable. Find what makes your tastebuds sing and go with it! That being said, there are many wine and food pairing tips that work beautifully for the majority of the population.
The summer is a perfect time to use a plethora of fresh herbs in every day cooking. The following tips work for either fresh or dried herbs.
* Fragrant herbs (such as chervil, dill and tarragon) pair best with whites like Riesling and Chardonnay
* More pungent herbs (such as basil, thyme and rosemary) pair best with Sauvignon Blanc and many reds, especially Merlot and Cabernet Sauvignon