It is summer and the warm weather makes me want to explore the primitive man of hunter-gatherer times with fire. As we have evolved to understand grapes and fermentation, here are a few scenarios of fire inspired food and wine pairings. I have placed the scenarios in an appropriate progression and I will probably be replicating at a BBQ this summer.
If I was picking asparagus, just like the opening scenes of The Mosquito Coast with Harrison Ford, I would grill them with lemon and olive oil. I would be drinking sauvignon blanc from the commune of Pouilly Fume. There is something about the silex chunks (soil type) that draws out the smoky mineral qualities of the wine.
If I was camping in the woods and caught a delicious bass (VOTE FOR PEDRO!), I would wrap it in bacon, put a stick in it, and roast it whole over a camp fire. I would enjoy a Willamette Valley pinot noir from the Dundee Hills. There is something about the red jory soil that makes me want to smell camp fires, cedar, and conifers.
I don’t believe the Naperville Ribfest allows outside food and beverage, but if they were charging corkage I would bring a Syrah to enjoy with ribs, beef brisket, and pulled pork. Specifically, since I would be enjoying it with a more crowd neutral palate, I would enjoy a syrah with grapes sourced from the Bien Nacido Vineyard in Santa Barbara County. If I was with fellow sommeliers we would be drinking Chave Ermitage—Yes, most sommeliers are Chave-Heads.
A short trip to Michigan would net me a peck of pickled peaches. I would proceed to grill them with a maple brown sugar glaze. A full bodied ripe California Viognier to pair with the peaches—stone fruits and ripe tropical notes to complete the fire experience.
***For authenticity and gastronomic integrity, all fires should be fueled with wood and charcoal. No gas or propane please—but if that's all you've got, it will do.
No comments:
Post a Comment