Wine matching at restaurants can be an extremely variable business. The occasions when the restaurant is hosting a special winery dinner (often sponsored by the winery or importer) should really be special occasions guaranteeing success, but that is not always the case. The really serious winery would test out the pairing with all the dishes and the wines, but this does not always happen.
Once the beautiful Auslese of a prestigious German estate completely overwhelmed a dessert of double boiled papaya with snow fungus, but that was no real disaster. One just took the dessert and wine separately. On another occasion, the wines were presented ion the order of their innate potential, rather than their readiness for consumption, the latter of which would have swapped two consecutive vintages of Ornellaia around. Sometimes a match is just incomprehensible - why pair jambon persille with a Bourgogne Rouge when the dish is supposed to be made with Bourgogne Aligote?
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