Good Wine and Simple Meals

Fourteen weeks into my weight-losing, cholesterol-lowering, only-one glass of-wine-wine-per-day, healthier lifestyle and I’m feeling wonderful. I’ve lost 8 lbs, have more energy, and am loving life. The thing of it is, I don’t feel as though I’m sacrificing or deprived. Yeah, I’d still like to be able to have more wine more often but what the heck? I do on occasion have that second glass of wine just like, on occasion, I have that pastry with almond paste, or that skirt steak rolled up with blue cheese and oil-cured, sun-dried tomatoes. I gotta splurge once in awhile.

But overall, I’m happiest and feel better when I’m making healthy choices. Over the past several weeks, I’ve leaned-down some of my more fattening favorites, and have discovered that fabulous food doesn’t have to be laden with fat and calories. And while I still love to cook and make more elaborate (but healthy!) meals, I’ve also discovered the culinary magic of just simple, unadorned food. And, with the right wine, the plainest meal can be transposed into something truly spectacular.

During a recent trip to the grocery store, I picked up fresh California corn on the cob, locally grown Washington asparagus, and Alaskan Copper River Salmon. (If you’ve never had Copper River Salmon, think of it as the Chateaux Margaux of salmon—it’s that superior to other salmon.) What could be simpler? Get a pot of water boiling for the corn, season the salmon with a bit of Meyer lemon olive oil, garlic, and crushed red pepper, plop it under the broiler, and steam the asparagus. In 10 minutes, a great meal is ready. (Ya hear that, Rachel, ten minutes!) It doesn’t get much healthier or simpler than that. But wait, then add a lovely bottle of red Burgundy, and a great, good-for-you meal rockets off the charts.


The Burgundy in this case was 2003 Bouchard Pere et Fils Bourgogne Rouge, France ($15)—100% Pinot Noir and 100% delicious. The wine with its red fruit and earth aromas and flavors of dried cherries, spice, and minerals encompassed in a firm tannin structure with balanced acidity is a perfect pairing with the salmon.

I love complicated, elaborate food but sometimes, trite though it is to say, simple pleasures are indeed the best — especially with a good bottle of wine.