Tapena

[dananne]

Being a veg now, I don't get to enjoy steak anymore, but when I did, I always tried to find something younger and with some tannins that'll work with the fatty, rich meat. So, complexity wasn't necessarily needed, just the "brawn," as it were. However, in general, when I pull a more complex wine to pair with food, I don't look for a complex mix of flavors that might overwhelm the wine. I want something simpler that will allow me to experience the wine to full effect. At this point, whenever I have a dish that has some complex and/or overpowering flavors, like a chickpea red curry dish or some such, and I'm wondering what to open with it, I go to my house white -- and my house white always sparkles [img]http://wines.com/ubb/smile.gif[/img]

Whenever I pair an aged wine, one with more subtle complexity, I almost always put it with a simple dish.