iVillage: What are some common mistakes people make when pairing food with wine?
Ted Allen: Most people think wine pairing is so difficult they just throw up their hands and don't try. The vast majority of people who do try are probably saying, "Oh, it's chicken, so it's white wine; it's beef, so it's red." And there's a kernel of wisdom behind that, but it's also really oversimplified. Because if you're cooking a white meat like chicken, how are you cooking the chicken? You're not eating the chicken with nothing on it. You're probably making a gravy; if you're making a vinaigrette sauce with tomatoes and capers and shallots and garlic in it, maybe you don't want a white. You certainly don't want the same one that you would use if you did nothing but poach it.