Food & Travel

Culinary Minute —Resinous Herbs

Pairing our wines with dishes that showcase a single varietal or complex blend is one of the favorite parts mythe job! At our pick up parties, I try to find particular flavors that bring out the wines unique characteristics. Take the Malbec. The interesting thing about this wine is that when you pair dry, desert herbs with it, the wine tastes fruitier and richer. This is a very good thing! This is also why some resinous herbs like sage, rosemary, and even juniper make a striking complementary pairing when used with subtly. Here are a couple of ways to use this class of herbs.