Food and Wine: A Pairing Should Fit The Bill

Hey there,
I just wanted to pass along the latest food and wine pairing article from Cork'd. - This is some really solid advice to follow for planning your next meal!



I was recently out to eat at a restaurant in downtown New York City that inspired this piece. While the name of the establishment will remain nameless, I’ve noticed this particular restaurant’s downfall becoming a trend, sweeping across both Manhattan and the nation as a whole. The issue that I’ve experienced is with the pricing and quality of wine lists that are completely out of line with the pricing and offerings from a kitchen. The following description of incongruity between food and wine is not unique to restaurants. This same principal should be applied when preparing a meal at home…
My friend and I showed up for dinner decked out in our finest jeans, t-shirts and sneakers. A casual spot, we were led to our table by an unkempt, disheveled looking teenager and presented menus and a wine list. For food, we had an assortment of gourmet dishes to choose from, including a “chicken cutlet sandwich” and a “cheeseburger with sweet fries”. Nope, these were not kids menus.

After a quick dinner menu perusal, I flipped open the wine list. With over 150 wines by the bottle and 20 wines by the glass, there was a major French influence to the list. The least expensive by the glass pour was a Loire Valley Saumur – priced at $11 per glass. By the bottle there were verticals of Dom Perignon and Opus One. Suddenly I asked myself, “should I be wearing a collared shirt?”

You wouldn’t serve Beluga Caviar with Lay’s potato chips for scooping, would you?
For that very same reason, you shouldn’t serve a bottle of 1990 Dom Perignon alongside Popcorn. The two may complement each other. In fact, the two might even enhance one another. Like your Uncle Charlie who always seems to have a gas-attack when company is around; it’s funny, it might even work in the right situation, but it’s just plain inappropriate... read the rest on Cork'd

_____________________________________
My wine pairing for this dish is Agricoltori del Geografico Chianti Classico DOCG, Tuscany, Italy. Approx Price Range across vintages: $15



Cilantro Guacamole

Ingredients

2 ripe avocados, peeled and pitted
3 T. peeled, seeded and small diced tomatoes
2 T. finely chopped onions
1 t. minced garlic
Juice of one lemon
Juice of one lime
2 T. finely chopped cilantro
Tabasco hot sauce to taste
Salt and pepper

Directions

In a mixing bowl, mash the avocados with a fork until the avocados are somewhat mashed but still chunky. Fold in the remaining ingredients. Season with salt and pepper. Garnish with the peppers and chives.

Servings: 4