"White wine with fish, red wine with meat" - remember how that used to define wine and food pairing? It's still fairly safe, if unadventurous. Wine lovers will often tell you to match wine not with the meat, but with the sauce, or the seasoning. These flavors, after all, are often the accent that determines how food speaks to our palates.
In this video, I speak to Mary Watson DeLauder, a noted sommelier who is revered (for the lack of a better word) in the Virginia wine industry for her support of the Old Dominion's wines, about how different herbs affect the flavor of wine. We're at Corcoran Vineyards in Loudoun County, with winemaker Lori Corcoran. Listen as Mary identifies the "magic" herb that complements nearly every wine, and as she and I deal with flying hair. And just for titillation, Mary even cusses! Hey, it's the Internet! We can say anything!