The Fermented Gourmet gets Questioned

I use Facebook quite a bit, and I often post articles written by other people.  Usually, it is about a subject that I am in agreement with the author, and ties into my overall outlook on life.  Recently, I posted an article about food and wine pairings.  The author of this article is of the belief that there is no such thing as a perfect food/wine pairing, and people should just relax and enjoy their favorite wine with whatever lands on their dinner plate.  I happen to agree with this.  Here is the feedback email I received from my friend:

"yeah yeah, I read the article you posted re: food/wine pairings and I don't buy it, wine doesn't have to be paired with certain foods but when it's done right, it's heaven, and certain wines do compliment certain foods. That being said, need your advice, need a wine for tonight and tomorrow, tonight need wine that goes with Lentil Soup, chicken broth base. Need another wine for tomorrow night, white chili, also in a chicken base. Have any really impressive and interesting whites to recommend that would compliment?? I say white b/c of the base, unless you think otherwise, I"m open...."

 

Here was my response:

 

 

"We're talking about everyday "normal" people who don't have access to some of the best wines or benefit from our travels. We are aberrations. We are not normal...lol. Yes, done right, it can be heaven, but I'm trying to appeal to the everyday consumer. As for a wine, I'll give you choices of reds or whites. I kinda need to know what spices are in each, but I'll go with what I think goes into those things. The Lentil Soup, depending on spices, would probably go well with something that compliments and accents those spices. I'm thinking Chenin Blanc/Vouvray for a white, and a lighter, but somewhat spicier red such as a Spanish Grenache that doesn't have a lot of wood influence. Tempranillo would work well too, so that doesn't rule out a traditional Rioja. Preferably not a Crianza which gets a full year of wood. Another possible white would be a Torrontes from Argentina, thats kind of a cross between Sauv. Blanc. and Gewurztraminer in its aroma and flavor. The same wines would probably work well with the White Chili. If its a very spicy-hot chili, then go Riesling or Gewurz, but consider the Torrontes as well. Give me a call at the store (252) 586-8468."

 

Please notice, I got a little wine geeky with my friend since we both have worked in the wine business.  I say this because if anybody else would like my advice, I would definitely turn it down a bit and not assume you know what a Vouvray is, for example.

 

The fact of the matter is that there really are some sublime combinations of food and wine.  Realistically and practically speaking, we just don't get those opportunities on an everyday basis.  The aforementioned article also shows the trend here in America is to have wine as a beverage of choice instead of the traditional cocktail.  In fact, the US just passed France in total wine consumption last year.  Bear in mind, this isn't per capita, but total wine for the country.  So, its perfectly alright to pour yourself a glass of Chardonnay when you get home from work and just let it flow on through dinner, regardless of what you are having. 

 

So, anybody out there who would like to critique my thoughts and observations, or ask me for some wine advice, I am at your service.

 

FG