When you're next in need of stellar wine advice, and there's no sommelier to hand, don't despair. A talented chef might be your wine selection savior. According to Justin Pichetrungsi, 2022's Food & Wine Best New Chef, they share a similar mindscape to sommeliers when it comes to their approach to ingredients. Pichetrungsi, who revamped both the food and wine offerings at his family's LA-based Anajak Thai restaurant in 2019, says, "We both have an analytical and autodidactic approach to our craft and take pride in our knowledge about the history and origins of our ingredients."

Upcoming Food & Wine Classic in Aspen will witness a gastronomic clash of titans as Pichetrungsi, alongside 2013's F&W Best New Chef Chris Shepherd, challenge trained sommeliers in crafting ingenious food and wine combinations. Prior to this event, both chefs present some unique, chef-endorsed wine guidance.

Pichetrungsi asserts, "Conventionally, we think of pairing wine with food, but why not the inverse? Select your wine first, then tailor your food to complement it. This brings out a whole new level of gustatory fun." If you're smitten by a bottle of Bordeaux, consult a sommelier for dishes which will elevate your drinking experience.

Shepherd, a self-confessed 'wine guy' and CultureMap Houston wine columnist, suggests a simpler approach to pairing. "Keep it straightforward," he advises. "Consider the origins of your meal and then choose wines traditionally grown in that region. A thorough understanding of the wine producers and the styles that you like is all you need."

Barbecue, particularly Texan, poses a considerable hurdle for wine pairing. Shepherd proposes, "The intense smoky, meat-intensive flavor can confound your pairing options. But to tackle the robustness of brisket, ribs, and sausage, nothing beats an ice-cold bottle of Champagne. It balances out the heavy flavors and refreshes your palate for subsequent bites. It might seem contradictory, but the results are scrumptious."

Pichetrungsi contests the overarching notion that red wine and seafood are at odds. "The key lies in the specifics of your sauce, the seafood's fat content, and the overall architectural flavor of your dish," he explains. His suggestion to serve a rich crab curry is with Beaujolais or a dry Lambrusco.

Champagne has a unique role at their restaurant, and Pichetrungsi likened its refreshing quality to a 'reset' before welcoming dessert to one's palate. He jokingly compared it to a 'face rinse' with Neutrogena after consuming a flavorsome meal.

Lastly, Pichetrungsi wishes people would spend more time savoring dessert wine. Pairing it with contrasting food like sticky mango rice and Madeira wine, which boasts acidity, sweetness, saltiness, and earthiness, extends the dining pleasure while sparking intriguing conversation around the table.