Water 2 Wine

If at all you know anything about me from a personal landscape, you know that my favorite beverage is, yes....water.
Ok, fine!....and wine. I've deduced that since the two appear in the same scripture,... it's all good, right?
But seriously, drinking water, for me, is unlike anything I've ever witnessed, I promise. And to most, I'm certain, it might appear a slight bizarre. Though not co-signed by my physician, I'm convinced that my endorphin levels are heightened. I'm known to allow...ahem...a "noise" of appreciation for its thirst quenching deliciousness, to pass my lips. Yes. I authentically love water that much.
Growing up, I've loved it more than my neighborhood compadres and close friends loved red Kool-Aid.

And what does this proclamation have to do with anything, you ask? Well, unfortunately no one has yet to take the initiative on Kool-Aid or soda pop pairings, when it comes to cuisine. At least not that I've heard. What I do know is that neither will do justice to your pork chops, branzino or braised short ribs. Point being, if you're not into the sometimes pretentiousness of wine or don't drink at all, opt for water with your meal. After working feverishly on that beautiful lamb shank (or whatever's for dinner), spare it the flavor compromise. Wait until after for pop, juice or other sweetened drinks.
You see, the flavorings, additives, preservatives and sugars will completely alter the taste of a dish. I became acutely aware of this when I first left home. Let's just say I tried to compensate for what was disallowed. I fast acquainted myself with blueberry blast Kool-Aid. Suddenly my mothers recipes didn't taste the same. I was living a food whore's worst nightmare! Suffice it to say, my rebellion did not last past the 30 day mark.
So there it is... Yet another great reason to drink water!

But for the sake of mix-matching, here are a few pairings for wine and beer drinkers:

With Pork:
Beer - Rye Beer; English Stout; Irish Red Ale
Wine - Pinot Noir (try De Tierra Monterey)

With Poultry:
Beer - Hefeweizen; American Amber
Wine - both reds & whites pair well with Poultry, depending on the preparation. I like a full bodied Chardonnay. Bogle California has a nice crisp yet buttery flavor

With Grilled meat:
Beer - Belgian Strong Dark Ale (I recommend Chimay *it's made by monks!)
Wine - Sauvignon Blanc; Proseco; Syrah (Trader Joe's has an simple but good bottle of Proseco).

-EAT WELL