I recently wrote about hosting a wine-tasting party. Several readers wrote back, asking about what food I serve at my food and wine dinners. One of the problems with hosting a wine tasting, and I am incredibly guilty of this, is that the host oftentimes is working so hard in the kitchen that he or she doesn’t have enough time to enjoy the wines and the company.

I still go overboard at times, but I’ve realized that, as is so often the case, less is more! It’s tough to put together a menu that will work for all wines, and in fact working on one that suits a set of wines perfectly is but the first step down the path to a gorgeously over-involved dinner!

Yes, I love matching six courses with six flights of wine, but when I want to spend more time with my guests, not to mention the wines, I know it’s time to simplify!