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Max Duley, General Manager for Trinitas Cellars at the Meritage Resort in Napa, is a Certified Pastry Chef and graduate of the Culinary Institute of America. Max has worked as a professional chef for 24 years. He has a Bachelor degree in Business Administration, focus in Ecommerce and International Business. Max is also a Certified Hospitality Educator (CHE).
Contact Chef Max at chefmax@mac.com.
Contact Chef Max at chefmax@mac.com.
Select Your Pairing Wine:
Pinot Blanc Chardonnay Mataro Zinfandel Pinot Noir Petite Sirah- The texture of a wine, its weight and body in the mouth, is as important as its flavor to matching with food successfully. A light, soft wine is going to get overpowered by a dish like Osso Buco. Instead, serve it with a big Cabernet Sauvignon or Zinfandel.
- Good opportunities for pairing food and wine occur when the wine you are planning on drinking is used in the cooking process, such as a sauce or marinade. The table wine will then have a head start on pairing with the food.
- Great food and wine combinations come not only from matching flavors, textures and taste components, but also from contrasting them. Play with the opposites.
- Food and wine pairing is highly subjective and individual. This makes it more of an art then an exact science. Follow your own instincts and have fun.
- It is very important to not let the food overwhelm the wine any more than the wine overpower the food. This will be one big step toward a pleasant pairing. Enjoy food and wine together along with friends and family for the perfect pairings.
