In the food world, it is a poorly kept secret that chefs donâ??t know anything about wine. Even highly rated toques, beavering away in their spotless kitchens and fixated on the next foamy creation, donâ??t often visit vineyards and get their Crocs muddy, let alone talk to winemakers or take a taste of the latest vintage. Sure, chefs will tell you, this or that dish marries well with this or that wine, but after scratching the surface of their wine experience, thereâ??s precious little knowledge or wisdomâ??except in those rare cases where wine has become a ruling passion in a chefâ??s life. But for a vast number of chefs, default food-and-wine marriages are trusted tropesâ??a minerally premier cru Chablis with Dover sole or a zesty California zinfandel with a cheeseburger. Should you suggest something inspired or adventurous, many chefs will demur and revert to their been-there, drank-that pairing.
