After blogging on winery dinners and some interesting mismatches, we can look at times when the wine-matching package that comes as an optional extra on a menu just doesn't hit the nail on the head. The first occasion that came to mind was when we heard a wine being offered at the next table - an Assyrtiko from Santorini, and that proved much better than Southern France promotion white wine for that year's French May.
Other times, the wine might have made a better match if it was swapped with another course later in the order of the menu, or with another in the choice of options. Common culprits include duck breast which have more robust flavours and delicate beef dishes (I know that doesn't sound likely, but believe me it happens). Recently I had Chateaubriande steak with my wife and the two red wines on the offer (including the one for the alternative main course) matched the charred exterior and the juicy rare interior perfectly, but then one did need the two wines to maximize enjoyment of that nice piece of meat.
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