Wind & Food match

[Randy Caparoso]

Bravo! In my mind, both Zinfandel and Chianti /Sangiovese are perfect when faced with the issue of dried, sweet berry taste and the presence of higher acidity in a fatty beef context. In our restaurants -- which feature Asian influenced foods (i.e. lots of sweet/sour situations) along with French sauces -- sugar/acid/tannin juxtapositions are common wine "probs." Also consider these curves: an Australian sparkling Shiraz or Chambourcin (which combine acid, fruitiness and light tannin), a slightly chilled Dolcetto (for more simplicity), or Sancerre rouge (Pinot zesty and cherry fruitiness). Not necessarily better choices, but certainly out of the ordinary!