We tend to prepare the meal while we are drinking the wine. If it is a complicated recipe, we will complete the hard parts before opening any wine. And we thread the wines: a sip of Chardonnay followed by a sip of Bordeaux. By following every sip of red with a little white, it permits a renewed red experience on every sip, rather than a more continuous experience of drinking from just one bottle.
Even the smell of food shuts down a fine red to some extent, so if the meal is particularly odoriferous, we cook the whole thing, put it aside, covered, and let the kitchen air out. After the wine, we re-heat the dinner.
Bordeaux is an art form for us. So is Lynn’s food, designed to be consumed on its own merit. Her flavors might be too strong for many people - certainly too strong to go with fine wine.
One of our reasons for this unconventional approach is to preserve our livers. We enjoy food Sunday through Thursday, when I am not on the road, with no alcohol. (I add Thursday night to my wine nights when traveling.) Then we don’t have to feel guilty about each of us killing a bottle on Fridays and Saturdays – and daily on vacations; and our faces don’t get blotchy like many of the people we know who drink ample wine every day.
I don’t think I am unique in taking this approach. Many connoisseurs recommend the simplest foods with wine. I found that a hamburger, like bread and some cheeses, does not detract from the wine, and may even enhance it.
Many people who regularly consume wine with food, like many Italians and French people, drink simple wine, which also makes sense…if you don’t mind people calling you Rudolf.