Wednesday, June 17, 2009

Food and wine, wine and food

Wine and food are one and the same, right? One can't exist without the other - meaning, you should never drink wine without pairing it with great food, and great cuisine can be taken into the stratosphere with a profound wine.

So, dreaming of great food and wine marriages.

I bought a lot of tomatoes and I'm thinking of a simple spaghetti on marinara - lots of tomato, lots of basil, and of course, bathed in olive oil. Paired with two great bottles of Chianti Classico, and Vino Nobile de Montepulciano - both 100% sangiovese, with minimal oak. Lovely. Nothing pairs with tomato like sangiovese, with its earthy tones and fine, sandy tannins.

For some reason, I just want a good piece of bread. Thick slices, dipped in olive oil and balsamic vinegar. Simple, but incredibly satisfying. Paired with a young St-Émilion Grand Cru. I'm French like that.

Let's make it happen, you're welcome to join.

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