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Foreman and Wolf on Food and Wine

Pleasures and perils of pairing fish and red wine

By Tony Foreman,
Cindy Wolf
Published June 26, 2022 at 3:24 PM EDT
Chef Wolf's planked salmon with roasted red beet puree and petit rouge pea salad - Credit: @chefwolf/Instagram
Chef Wolf's planked salmon with roasted red beet puree and petit rouge pea salad - Credit: @chefwolf/Instagram

Tony often says that pairing food with wine is like pairing music with dance. Some pairing partners match up seamlessly, but what about when things get complicated? This week Tony and Chef Cindy explore how to properly pair two opinionated partners - fish and red wine.

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Foreman and Wolf on Food and Wine Programs
Tony Foreman
Tony Foreman is the founder and co-owner of Baltimore's premier restaurant company, Foreman Wolf, comprised of six restaurants and two retail wine stores. The combined staff is over 350 employees and has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.
See stories by Tony Foreman
Cindy Wolf
Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, and 2014 James Beard Award finalist for Best Chef, Mid-Atlantic. Chef Wolf's cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest products.
See stories by Cindy Wolf