Daring Pairing Ideas

By Jen Murphy Posted July 14, 2010

proof on main

© Proof on Main
Proof on Main


Last night, an all-star lineup of wine-and-food talents gathered at Proof on Main, the restaurant at 21c Museum Hotel in Louisville, Kentucky, to host a dinner of unconventional wine pairings. Proof on Main’s chef, Michael Paley, along with chefs Kevin Nashan from Sidney Street Cafe and F&W Best New Chef 2008 Gerard Craft from St. Louis, Missouri’s Niche restaurant teamed up with master sommelier and author Evan Goldstein to create a menu inspired by Goldstein’s newest book, Daring Pairings. The book explores the pairing potential of 36 emerging grape varietals, matching each grape with recipes from star chefs. Each pairing of the five-course menu was designed to engage one of the basic tastes: tart, bitter, sweet and salty. Here, a few of the excellent pairings from the dinner:

2008 Martin Codax Albariño with pickled and puffed vegetables on raw-milk ricotta
2009 Dona Paula Torrontes with crispy Greenwood Farm pork belly and a bourbon mustard  

2008 Paolo Scavino Alba Barbera with O'Fallon-5-day-IPA-poached spot prawns with olive-oil-cured black olives, fennel and grilled new potatoes

We offer more great pairing ideas from the F&W archives.

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