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

 

 

Slow Food? I've heard of Fast Food, but....

It's interesting where following links on the internet can lead you to new sites and new (or in this case "old") ways of thinking.  In doing so, it can also take you back to fond memories and treasured moments.  That was the case when I stumbled onto The Slow Food movement http://slowfood.com/.  You can click on the link for more information, but let me tell you where it took me.

It reminded me of the many lunches I've had in remote parts of the world, and how they seemed like festive events provided by our hosts for the enjoyment of us Americans.  Certainly, nobody would entertain the idea of lunch lasting over two hours and copious amounts of wine being consumed over several courses as "normal".  Several come to mind, but I think my favorite was in the south of France on a beautiful Spring afternoon.  Crusty French Bread, fresh fruit, olives, olive oil for dipping, sour gerchin pickles, liver pates, grainy mustards, cold cuts, and wine, of course.  But now I'm getting off target.

The specific lunch that came to mind was right here in the USA.  It was at one of my favorite restaurants,  Bacari Grill in Washington Township, NJ http://bacarigrill.com/.  I was working with a gentleman from France selling Burgundy wines.  We had an excellent lunch with excellent service, and I thought everything was perfect.  We ordered, it was delivered timely, we ate, had coffee and dessert, and I figured it was time for the check and back to work.  That was the furthest thing from the mind of my French companion who became increasingly annoyed each time our server came by to ask if we were okay.  I thought she was doing a great job, while he wanted to relax and enjoy some "down" time before getting back to work.

This is my round-about way of getting to my point about Slow Food.  Fast Food has been a part of my vocabulary since my earliest memories.  It's connotation is so etched in my brain that, at first, I couldn't comprehend the concept of Slow Food.  Whereas, I was so concerned about maintaining a schedule and getting as much done in one day as possible, it didn't occur to me that taking a few moments extra after lunch just might be the catalyst to a more productive afternoon.

My point is, taking the time to appreciate a great quality lunch and appreciate it simply for the pleasure of the experience shouldn't be an abnormality.  It should be the norm.  As for the excellent service, it is understandable given that most people are on a schedule.  My hat is off to the staff of Bacari Grill. Just remember, not everybody is in a rush to get back to work, that lesson I've learned and made it part of my life.  I believe that is part of the basics of the Slow Food movement, but there is much more to it than that.  I'm glad I stumbled on to it and can now read on and learn more.  Hopefully, you will do the same and pass along the idea of  enjoying the pleasure of food and the time it takes to enjoy it.

FG