The recipes in this book did not result solely from a combination of cooking experience, an educated wine palate and culinary expertise, but rather from a “willingness to color outside the lines” philosophy which promotes creativity, imagination and the kind of experimentation that turns rule breaking into rule making. Many tantalizing pairings are the result of, “I know this doesn’t go well with that, but I like them both, so I’m going to find a way to make them work together!”

I was once told that the best wine you can drink is the wine you like the best. We all have our favorite foods. When they can coexist either by complimenting or contrasting each other they can accentuate each other’s strengths.