Daring Pairings for Your Grape Adventures

I know that there is no such thing as a "correct" wine pairing, and that the only thing that really matters is what works for your tastebuds. Nevertheless, I do enjoy the alchemy of good wine and food pairings--that semi-mystical thing that happens when the two hit it off perfectly.

Many of us have figured out over time what favorite foods work with our favorite wines: oysters with Champagne, Gewurztraminer with Thai food, Merlot and hamburgers. But what do you serve with Arneis? How about Xinomavro? If you are into grape adventures, and often pick up wines made with unfamiliar, unpronounceable grapes then you are left in the kitchen contemplating a wine you've never tasted before and wondering what to eat with it.

Enter Evan Goldstein and Daring Pairings (University of California Press, $34.95; available on Amazon.com and at other retailers for $23 and up). The subtitle reads "a Master Sommelier matches distinctive wines with recipes from his favorite chefs" and this book delivers on that promise.

I'm a member of the Wine Century Club, so I'm always on the hunt for new grapes. Many of my favorites are profiled in this book from the increasingly common (Albarino, Malbec, Tempranillo) to the still rare (Trebbiano, Tannat, Aglianico). The book is arranged in two sections (white grapes, red grapes) and then alphabetically by grape. Each grape gets an excellent, readable description, cheese pairing advice, and a tasty recipe.

In some pairing books that include recipes from chefs, the recipes are so complicated you never get around to making them. Not so this book. I immediately made a terrific pasta dish dreamed up by the Union Square Cafe's Michael Romano with asparagus, prosciutto, and roasted peppers to accompany that wonderfully weird Bordeaux I had last week. A few days later, I made Charlie Trotter's salad of Cornish game hens with Shitake Mushroom Vinaigrette. Both were delicious, neither was too complicated--and were wonderful with the recommended wines.

I highly recommend this book. It's fun to read, and Goldstein wears his obvious expertise lightly. There is nothing intimidating about this book, but it still offers new wisdom to wine enthusiasts who know a little bit about wine. It's fun to go to the wine store with a list of funky grapes you now want to try. And it's fun to head into the kitchen to whip up a sophisticated dish to go with your first sip of Txakoli, confident that the two will taste great together.

Full disclosure: I received a review copy of this book.

This Week on Serious Eats: Doggone Good Wine Pairing

If you're planning on having a hot dog this Labor Day weekend, what wine are you planning to have with it? (photo by TheBusyBrain)

This week on Serious Grape, my weeky column on Serious Eats, I suggest a few wines for your consideration. The thing about hot dogs is that they are both sweet and salty--and then a variety of sweet and savory condiments get piled on top.

Head over and check out my hot dog wines and if you have any other suggestions, leave them here or there in the comments section.

Have a good Labor Day!

Today on Serious Grape: What Wine Goes with Fish?

How many have you have heard the old phrase "white wine goes with fish"? How many of you still pay attention to it? (photo by jlastras)

This week on Serious Grape, my weekly column on Serious Eats, I tackle the issue of what wine goes with fish. My particular object of inquiry is salmon. I can't get enough salmon in the spring, and I'm guessing it's showing up on your table, too.

Click on over to find a great salmon recipe from fellow-blogger Rick Bakas of the Back to Bakas blog, and a side-by-side tasting comparison of how the dish fared with two wines--one red, one white.

What do you have with salmon? And after reading the article, are you inclined to give something new a try?

Today On Serious Grape: Embracing Corkage

Today on Serious Grape, my weekly column on Serious Eats, I take up the controversial subject of restaurant corkage fees. (photo by neeta_lind).

Some grumble that $15-$20 is too much to pay for someone to open your wine and occasionally pour from the bottle. Others never buy off the wine list, and prefer to bring their own wine.

I'm a novice at this, but my recent experiences taking wine into restaurants lead me to think that corkage fees are a small price to pay for drinking good wine without going bankrupt.

Click over to the post and see what you think. And leave your comments--here or there--about your experiences with corkage. Do you accept it? Hate it? And are you taking wine to restaurants more now that wallets are tightening?

Today on Serious Grape: A Week's Worth of Food and Wine Pairings

Sometimes, when it comes to picking out a week's menus and the wines to go with them, I can't get inspired.

That was before I joined up with Serious Eats. Today in my column Serious Grape over on Serious Eats, I highlight seven inspiring recipes posted on their website and discuss the wines I'd pair with them. There are no specific bottles recommended there--just the type of wine--so if you are looking for specific labels once you've decided that you have to make those Thai Beef Rolls with Sweet Chili Sauce or the Panzanella Salad, you can always head back here and look for my latest picks.

You'll find that the recipes are all pretty easy, take advantage of the fresh foods in the markets now, and will get you out of whatever wine and food slump you may find yourself in. The best part? You can even subscribe to the Serious Eats recipe feed and get a stream of tasty treats in your reader to keep your creativity keen.

Have a great weekend--and see you back here on Monday.