I spent years in restaurants and with wine — not chasing trends, but solving the same problems over and over: What should I cook? What wine actually works with this? How do I make this feel effortless instead of stressful? This community is simple by design. Each week: • one dish • one bottle • why they work together • how to avoid common mistakes No snobbery. No overthinking. No “influencer food”. If you cook at home, host friends, or just want more confidence around food and wine — you’re in the right place. Quick question to start: What’s one dish you love cooking, but always hesitate with when it comes to wine?

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Tonight’s dish: Beef Stroganoff. Classic comfort food — tender beef, mushrooms, onions, finished with cream. Most people automatically reach for a red. I usually don’t. Because of the cream, Stroganoff actually works beautifully with a structured white wine. The bottle: - Chardonnay (not oaky, more Burgundian style), or - Mosel Riesling — dry, with acidity to cut through the richness Why it works: - Cream needs freshness, not tannin - Acidity lifts the dish instead of fighting it - You finish the plate feeling satisfied, not heavy Simple rule: When a meat dish is cream-based, think texture first — not color. If you cooked this at home, what would you pour? Red out of habit — or would you try a white?

Track & Taste is about real cooking and real wine, without noise or snobbery. What you’ll find here: - Simple dishes done well - Smart wine pairings (explained, not flexed) - Real experience from real kitchens - Questions > opinions - Curiosity > perfection How to join in: - Share what you cooked - Ask what to pair - Post photos, not pressure - There are no “dumb” questions here What this is not: - No hype - No ego - No pretending One dish. One bottle. Let’s talk about why it works.

Food: classic meat lasagne – bright tomato acidity – richness from the minced meat – creamy béchamel – baked, lightly caramelized top Wine: Valpolicella Ripasso (Verona) – medium body – lively acidity – depth from dried-fruit notes – tannins that are present but not aggressive Why the pairing works: – the acidity stands up to the tomato sauce – the tannins support the richness of the meat – the Ripasso’s depth adds character without overpowering the dish This isn’t about “special-occasion fine dining.” It’s a reliable, comfortable pairing that works just as well at home as it does at the table with friends.