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December 19, 2005
...gets tougher.
One thing that is reinforcing this ennui is a long run of real disappointments on the wine front. Yesterday saw an atrociously bad red from Italy (with what must reflect some sort of primal psychological wine-related defense mechanism that we brought with us from our earliest days on the plains of Africa-where our ancient ancestors had to battle shaky food supplies, ferocious beasts and overly minerally South African rieslings-I have already completely forgotten the region and varietal) followed by a truly indifferent Burgundy. At what point do I break into the old collection and retrieve a classic, if only to restore my faith and equilibrium?
Posted by dag at December 19, 2005 9:09 AM
Comments
Keep in mind that some of this depends on how you pair the wine. For example, if you have a tomato-based sauce (with a good amount of acid), you would want a fairly low tannin wine, since acid in food will highlight the tannins. If you drink a tannic cab, for example, it will seem very bitter and not very good.
Posted by: The Good Rabbi at December 19, 2005 9:42 PM
There was no pairing here: this was just a case of sit and sip.
Posted by: dag at December 20, 2005 9:12 AM