Wine collectors, stop me if you’ve heard this one before: you’ve got a cellar full of lovely, sturdy red wines which you never seem to find time to drink, simply because you’re not able to eat red meat every single night and continue functioning as a healthy, ambulatory human being.
Because one must eat fish and vegetables to stay alive, it’s typically the light whites—most often Riesling, Chenin and Chablis—which burn through my wine cellar quicker than acid alien blood through the hull of the Alien spacecraft.
I’m forever searching for food pairings; but more than anything else, I’m on the hunt for pairings which allow me to drink my more sturdy Pinot Noir, my Nebbiolo, Sangiovese, Beaujolais crus, and the few Bordeaux reds I do purchase, alongside things that are healthier than sausages or steak.
The “Holy Grail” link is where I shall chronicle said pairings/recipes, for both white and red wines.