Good wine makes good food even better

In his column in the Star-Exponent titled “Why do we eat what we eat?” (July 20), Frank Maragos, chef and owner of Foti’s Restaurant, makes an interesting point about food becoming less of “a pleasurable, nutritional part of the day” to a “fast, sustenance providing option.”

I believe there are some parallel thoughts with respect to wine that may be considered.

In Europe, where wine has been an integral part of life for centuries, wine is considered a food.

In the United States it is considered a controlled substance.

The government even went so far as to prohibit its consumption in the 1930s through Prohibition. 

Needless to say, when something people have enjoyed for years is declared illegal, it becomes more in demand. In fact, alcohol consumption increased during Prohibition.

When Prohibition was repealed, the government threw up its hands and turned its regulation over to the states.

As a result, we have 50 different sets of laws and regulations (more really because local jurisdictions have their own ordinances) which in many cases defy logic.

They do, however, have one thing in common.

They are trying to save us from ourselves.

Yes, wine contains alcohol, so it is closely regulated, and there is nothing that will change that.

Most Americans consider serving wine during a meal as a special occasion.

Actually, rarely do I not have wine during an evening meal. It has become part of the meal just like the chicken, fish and vegetables.

Widely published research on wine — both red and white — has proven it to be healthful in many respects.
Can you over indulge in drinking wine?

Of course, and the consequences may be quite serious.

On the other hand, can you overindulge in food with quite serious consequences?

Without a doubt.

As always, moderation is the key, not only in the amount consumed, but also the price.

I don’t know about you, but I cannot afford a $20-plus bottle of wine every night at dinner, so I find good wines for much less that suit me just fine. 

Occasionally, I might splurge on a more expensive choice.

Wine during a meal helps slow things down from the busy day, so we can enjoy the food and experience its tastes with the wine.

As Frank said, “food is the easiest way to happiness that we can control.”

Add a nice wine with it, and the experience is even better.

Monroe Baisden is the owner of Chateau du Reaux, a wine shop on East Davis Street. E-mail him at