The New Orleans chef Brian Landry has shared four Creole-inspired recipes for a Super Bowl celebration. Here are some thoughts on what to drink with them; share your suggestions in the comments section below.
And to Drink?
- Eric Asimov, the wine critic for The New York Times, suggests a drink pairing for one of the week?s recipes.
Capsaicin, the active ingredient in hot chiles, is a tricky match with wine. The heat blankets the wine, snuffing out aromas and flavors. Modestly sweet wines, well balanced with zesty acidity, are exceptions.
A good German sp?tlese riesling should be a wonderful counterpoint to spicy chorizo boudin balls. If an American wine sounds better for the Super Bowl, Hermann J. Wiemer?s Late-Harvest riesling, from the New York Finger Lakes, would be an excellent domestic alternative.
If you?d prefer a cocktail to a glass of wine, Mr. Landry suggested a Hammered Tin Cup, which he serves at his restaurant, Borgne. It is equal parts gin and Pimm?s, topped with blood orange seltzer and garnished with a slice of cucumber and orange zest.
Your turn: what would you drink when hot chiles are on the plate?
Source: http://dinersjournal.blogs.nytimes.com/2013/01/22/modestly-sweet-wines-for-spicy-super-bowl-snacks/
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