Acid With Acid

[Thomas]

Didn't know you retired...now you have time to come visit in NYCity...

As usual, you are saying what I also believe. My aim, however, is to excite people about wine--the wine industry certainly seems uninterested in doing it. I, too, teach people by arranging a few wines with a few dishes and have them experience how--for different reasons--one dish can pair with more than one wine, and the other way round. I also like to challenge them to explore what seems wrong because of what they have been led to believe (one of my favorites is to show them how not all red wines go with red meat) I want them to try wines that are opposites of the foods and truly think while tasting, to experience how some of those opposites attract, just like me and my wife.

One reason I like southern Italian reds with tomato sauce, which I incidentally have taken to adding Madeira during cooking, is that plums and tomatoes is an off-the-wall but interesting, pairing (the plums being the quality of those prunish southern reds). In fact, I just polished off a ravioli in tomato sauce with Copertino. I do this on Mother's Day to remember my mother and those Sunday dinners--taste also has a lot to do with environment and recollection.

[This message has been edited by foodie (edited 05-12-2002).]