Here I did it for linguine and clams. Here’s what I discovered…
If none of the wines creates what you think is an amazing experience after a bite of the food, identify what you want more of or less of in the experience. What do you want the wine to do or not do with the dish? Use this information to research which type of wine might do what you want it to do and then repeat steps 6 and 7. (show a video of going back to the books or of me talking about what is getting in the way.)
Make the dish again and taste each of these wines after you take a bite of the food. Which one or ones create the best experience after a bite of food? Which one or ones would you want to drink with that dish or serve to your guests?
For the type of wine that you think is the most promising direction, go out into the market again and buy all the examples of that type of wine you can find–again all from the same vintage and the same region. And buy the whole price range. You might end up with 20 or so wines. Go to as many stores as you need to and make sure you go to the stores that have the most and best range of that type of wine.
For this dish, linguine and clams based on a Marcella Hazan recipe, the most promising direction, meaning the type of wine that looks most promising, is Muscadet Sevre et Maine Sur Lie from the 2015 vintage.
Make the dish and taste each of these wines after you take a bite of the dish. Look at the experience each wine creates after you eat a bite of the food and try to figure out which type of wine might be the most promising direction.
If you don’t want to see all the tasting and talking, here’s very short version of the video…