by Deirdre Bourdet

In social psychology class we learn that people tend to like things (and people) that compliment them, because of course everyone thinks they’re great and loves to have that confirmed.  I’ve noticed this principle holds up in the food and wine context, too—wines and flavors that flatter the foods we already like become our new favorites.
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Sounds like it would be good. But then again, so do book titles until you start actually reading them!  Though, according to Scott Hargrove’s profile, he is a private chef, caterer, and food consultant. Check out the video for his  recipe “Filet Mignon w/ Pinot Noir Sauce” and see what you think.

I’m subscribed to the San Francisco Food and Wine Newsletter and they always have some great recipes in them.  One of the very cool things about their recipes is that they give you all the pertinent nutritional info. (i.e. calories, protein, carbs, sodium, etc.)

A recent recipes was for Portobello Mushroom Burgers paired with a Russian River Valley Pinot Noir.  Sounds great considering I’m on a diet and this has to be less fattening than the real thing.  To boot, I like mushrooms so it doesn’t seem like I can go wrong.

Some good producers of Russian River Valley Pinot Noirs or at least my favorites are:

• Merry Edwards
• Dutton Goldfield Winery
• Rodney Strong
• DeLoach Vineyards
• L a Crema

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