Irritable Bowel Syndrome Message Boards

If I were doing this, I'd find a really good wine store, explain the problem, and ask for advice. Around here we have Total Wine stores - they have wine experts who wander the aisles and know everything about wine. One of the guys is a retired newspaper food critic who's working there to keep himself busy. If you have anything like that where you are, they should be able to help.

Failing that, I checked out my Total Wine catalog and here's what they say about food and wine pairings for the ingredients you've listed. (This is for wines to drink with food. They don't have anything to say about cooking with wine.):

Salmon: Sauvignon Blanc, Chardonnay, Pinot Noir, Syrah
Rosemary: Syrah, Zinfandel
Garlic: Sauvignon Blanc
Sauces with Basil, Parmesan, Oil, Garlic, Mustard, Lemon: Sauvignon Blanc, Chardonny, Riesling
Sauces with Tomato, Oil, Red Peppers, Onions, Garlic: Pinot Noir, Syrah, Zinfandel
They don't say anything about a wine pairing for anchovy.

(Incidentally, according to them, Fume Blanc is just Sauvignon Blanc that's been aged in oak to create "a creamier style of white wine with hints of smoke and vanilla".)

I wonder how it would work to make the sauce with one color wine (e.g., Sauvignon Blanc) and drink the other (e.g., Syrah - I do love Syrah) with the meal? Also, I don't know how much time and energy you want to spend on this, but maybe you could make half the sauce with a white wine and half with a red and see which you (or your DH if you need a taster) prefers. You could also try tasting with a variety of wines as drinks - maybe 2 white and 2 red. Hmm. This is starting to sound like a party.

I hope this helps somewhat. With any luck, a real wine expert will wander by now that's it's the workweek again. Please do post how this comes out - I'm really curious.

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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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