food and wine match

[Randy Caparoso]

Frankly, folks, I wouldn't drink any of those Lebanese wines with this meal. They are all very weak. The Hochar family reputation be damned: their Musar reds are big, but they are also stinky (like horse sweat); and the Musar white is thin, brown, and somewhat icky. Might be good for the Brits, but I wouldn't recommend them to any friend from deep in the heart of the land of Bob Wills!

Who says it has to be from Lebanon? Mr. Dutton is on the right track. Especially since our Texan would probably be far better off with an crisp, off-dry German Riesling (a Kabinett or Halbrocken) to balance out the lemon and and chili pepper in the first dish; and with the second dish, a soft, fruity red wine (Beaujolais would be okay, but a Washington St. Lemberger or Blue Franc as well as an Austrian Zweigelt would be be more up to the task with the meats).

There's a lot to be said with regional food and wine matches; but let's not get hung up on it, folks. Especially when common sense dictates otherwise.



[This message has been edited by Randy Caparoso (edited 05-30-2000).]