The Pagan Chef lives to imbibe. The Pagan Chef lives to drink fine wines. And sometimes, cheap wines.
	The Pagan Chef's first rule of food and wine pairing is that there are no rules. Pinot Noir with tuna? Perfect! Riesling with Mongolian Barbecue Beef? Why not? Whatever it takes to please your palate...try it! Break the rules and learn as you go--you just may surprise yourself. Some combinations I've discovered that work: Pinot Noir with seared fish, spinach and bacon French Sauvignon Blanc with oysters Syrah with seared cod and lentils Zinfandel with turkey Chardonnay with seared scallops Champagne with anything, anytime
Wine Quote of the Day: What is better than to sit at the end of the day and drink wine with friends, or substitutes for friends?             ~ James Joyce

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