Wine

For me wine is as integral a part of dining as food; it is the enjoyment of both that makes dining such a civilised pastime. It has always been my belief that chefs, and home cooks, should have a sound understanding of wine to allow them to cook to the best of their ability. It’s all part of understanding flavour and aroma, which are invaluable in cooking. Your palate is your guide, and must therefore be tuned at every opportunity. Try taking the time to think about what you eat and drink. All things have taste and aroma, and if you commit them to memory, they’ll help you develop a finely tuned palate. Food is no different to wine this way; the length and intensity of flavour play a part in determining quality.