CityView Magazine

food The Perfect Pairing Find out what libation complements your dinner at local culinary hotspots A By Katie Gard tiny bead of sweat trickled down my meat. That makes it easy to remember." His favorite wine temple as we entered the foreboding stone at the restaurant is the Kaiken Malbec, a full-bodied red walls of the towering castle. This place has an actual drawbridge, I mused to myself. I stared in awe at the buttresses and towers that surrounded the 121,000 square feet of vintner Dario Sattui's Castello di Amorosa winery in the Napa Valley. As a living room wine aficionado at heart with a basic understanding of which $3 - $10 purchases at my local grocery store pair well with my favorite olives and cheeses in the deli "splurge" section, the idea of participating in an actual wine tasting at an actual winery in the most famous wine producing region of the United States was intimidating…to say the least. When I arrived back home, prized purchases in tow, I found the idea of cracking open a pricey bottle in my own kitchen even more daunting. After all, I didn't want to waste them. But, when it comes to finding the perfect cheese to complement the flavors in a rich bottle of red or a crisp, honeyed white, how does one decide between the sharp, tangy Roquefort, or the stinky Blue Stilton? Was my new bottle of Sangiovese worthy of a steak or was a burger the better fit? And if I'm craving seafood, but I've already opened a bottle of cabernet, am I committing a culinary crime? It was time to turn to some Fayetteville experts. "The general rule," said Josh Angelini, manager of Circa 1800 on Person Street, "is that white wines tend to go well with fish and poultry, while red wines tend to go well with red that tastes delicious with their rib eye steak. He also finds it helpful to think of flavors that might complement each other, suggesting trying a white sauvignon blanc with their chicken piccata. "The fruity flavors of the sauvignon blanc would contrast nicely with the saltiness of the capers on the chicken. It's all about finding balance." "Just eat, drink, and be merry!" smiled Oscar "O.C." McMillan, chef and manager of Sherefe off Gillespie Street. One of his favorite wines, Ferari Carano Siena (Sonoma County Red Wine), pairs beautifully with several different items on their menu. It marries the typical flavors of white and red pasta dishes, and it doesn't compete with their filet mignon cooked with a red wine demi glaze. He recommends the Cantina Zaccagnini for emphasizing the flavor of their grilled chicken, fish or lamb kebab, while a refreshing glass of Guenoc sauvignon blanc would taste fantastic paired with their smoked salmon pasta covered by a dill cream sauce. He doesn't think you should stress too much about the decision, and order what you like. "There are no By Miriam to pairing. rules set in stone when it comes Landru If you want a shot of tequila with your burger, get a shot of tequila with your burger!" So they're saying we don't have to stick to wine when it comes to food and alcohol pairings? That's exactly right. "When it comes to food and beverage pairing, beer is CityViewNC.com | 19

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