Unexpected Pairings
Submitted by Wine Reviews from the Wine School
This past summer, I fell madly in love with a perhaps unexpected pairing: Braised beef ravioli with tomato sauce alongside a bottle of Grand Cru Burgundy. This past week, a rose sparkler from Italy with searingly hot northern Indian fare was magnificent. During the holiday weekend, it was old California cabernet sauvignon with burgers on the barbecue. The lesson? So-called prestige bottlings don’t always require equally fancy food. More often than not, all they really need is food that tastes good. And equally enjoyable company to add to the experience.
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September 7th, 2008 at 4:00 pm
Completely agree. The braised beef ravioli and Burgundy combination sounds the best.
For me, even the most expensive champagne pairs wonderfully with ice-cream.