Thursday, May 19, 2011

A Wine Pairing Quote

I just got this in my inbox as part of the Wine Expo newsletter, and I thought I would share since I spend so much time talking about wine and food pairings here! (Also this sort of culinary replacement forms part of the backbone of the recipes I come up with). These guys are the masters of interesting but approachable Italian gems. Check them out - the wine bar is fun and the store is filled with genius wine

“What's so culturally relevant about selling farmhouse wines from Italy in SoCal where authentic Cibo Italiano is hard to come by and Dim Sum, BBQ, Oaxacan, Thai, Persian and Korean food are everywhere?”
“Fair enough. This is actually the BEST part: once you understand WHY a Terrano is so acidic or a Vivace Barbera is so refreshing or an Alto Adige Kerner is so perfumed and how that is used in its NATIVE context you can then find culinary doppelgängers in other cultures and apply the same principles to match the wines. Joshua Wesson, David Rosengarten and I once talked about this for hours while they were preparing an article about my wine program at a Chinese restaurant for The Food & Wine Companion. The conclusions? The same reason that Fino Sherry is so good with Tapas makes it excellent with a broad range of Dim Sum, the same thing that makes Refosco and Wild Hare with Paprika so good in Friuli ALSO works with Mongolian Hot Pot Venison. The basic chemistries of acid, tannin, fruit and bubbles and how they work with fat, protein, char, spices and fruit acids does not change and understanding that gives you great tools to make culinary magic with. That's when the fun really BEGINS!”

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