The perfect wine: interview with the sommelier

To me, pairing wine with food is like adding additional ingredients to the dish. When you taste a wine of strawberries and fresh herbs like Château de Berne, you can add those flavors to any recipe through the wine.  Chef Puck had so many fantastic recipes, it was a fun experience to taste and try each of the dishes with the different wines. I found that the Château de Berne Romance paired perfectly with the Butternut Squash Soup, as the red fruits and roundness went well with the creaminess of the soup and the wine was a great balance to the acidity of the pomegranate seeds. I found that all of the sides, the vegetables and such, went very well with the Inspiration from Château de Berne, as the dryness and herbaceous notes of the wine were a perfect pairing to all of the sides. And last but not least, the turkey with sage butter went so well with Ultimate Provence, which has a bit more of a spicy, pepper note that is a great match with roasted turkey or chicken. The fun about food and wine pairing is the experimenting, so I always recommend trying different foods and wines together to see which is the best.