We’re all about fresh herbs on everything this time of year and you can really enhance their flavors by finding the right wine to pair with what herbs you’re using. In general fresh herbs are better with white wines because their bright, fresh flavors compliment each other, while herbs you cook with (oregano, rosemary, etc.) are generally better with red wines. You can toss fresh herbs into most summer dishes: salads (TIP: tarragon with fresh orange wedges is one of my favorite flavor combos right now), use them in cool pasta salads or sprinkle over a flat bread pizza with fresh mozzarella and Roma tomatoes. Below is Chef Chad’s advice on pairing fresh herbs with Sauvignon Blanc and Chardonnay.
HESS SELECT SAUVIGNON BLANC
HERBS: basil, cilantro, lemon grass
BRIDGE INGREDIENTS: citrus (lemon, lime), tropical fruit (pineapple, mango), strawberries, fennel (raw), tomatoes (fresh, sun dried)
HESS SELECT MONTEREY CHARDONNAY
HERBS: basil, tarragon, thyme
BRIDGE INGREDIENTS: apples, avocados, bacon, citrus (orange, lemon, limes), Dijon mustard
TIP: Make your own herb garden no matter what size outdoor space you’re working with. If you have access to them, old wine barrels (sawed in half) work great as planters (below). For small spaces like patios and balconies, spray paint terracotta pots with chalkboard paint, then label your herbs with sidewalk chalk (shown above).