For centuries, the marriage of wine with food has been a happy one. Chefs, food writers and wine critics continue to extol the virtues of the two for the perfect partnership they create and for the ability to elevate ordinary recipes to extraordinary dishes with a mere splash of red or a dash of white wine.
Readers are invited to forget boiled ham and cabbage and create something far more exciting, such as Lobster in Bunratty Poteen, Avocado with Guinness Mayonnaise, Smithwicks Cheese Soufflé, Fresh Salad with Raspberry Mead Vinaigrette, Mocha Mist Mousse, with Gaelic Truffles to round it all off. Whether you glaze a duck with mead or lace a chocolate roulade with Irish Coffee Cream, the results will astound your senses and tickle your imagination.