Five years ago, the idea of suggesting wines to go with foods prepared in a toaster oven would have been viewed as a ridiculous proposition.
But things have changed. Today the toaster oven is still the tool of choice for toasting bread and making open-faced sandwiches, but with so many of us devoted to good eating and convenience, the toaster oven is finding a place in the home of the gourmet diner. What formerly produced foods fit only for pairing with a can of diet cola or beer may now be turning out perfectly cooked steaks to go with a good old Bordeaux or a Napa Valley cab.
As with all wine and food pairing, open-mindedness and a willingness to experiment are key. I have made some suggestions for wines to go with the dishes in this book, but they should by no means limit your choices.