Tuna and Peach Poke

Simplify pairing wine with food by attending less to the texture, flavor, or weight of each and more to elements such as salt, sweet, acid, and fat. For instance, foods with salt (as the tamari soy sauce here) really appreciate wine that is high in acidity. Acidity enlivens, cleanses and balances. Poke is pronounced "poh-kay," rhymes with "okay," and means "chunk" in Hawaiian. Its recipe always carries salt and always benefits from wines high in acidity.  HERE'S WHAT YOU NEED:• 3/4 pound #1 ahi tuna, sliced into 1/2-inch cubes (on special at Marczyk Fine Foods this week for $27.99/lb (reg $29.99/lb))• 2 Ela [...]

By | 2020-09-28T21:35:28+00:00 August 28th, 2019|

Sweet-Savory Scallops and Camembert

A spoonful of sugar makes more than the medicine go down; it makes everything taste better. But sweetness can be a bugaboo to tasty wine pairings. When a dish is sweet — as here with the peach chutney or the milk of the cheese — but the wine is dry, in the way most wines are, then it's the wine that will taste like medicine. The best partners to sweetness in a food are a bit of sweetness in the wine or a marked fruitiness (as is the case with all three wines this week) wrapped tightly with acidity. [...]

By | 2020-09-28T21:37:41+00:00 August 24th, 2019|