Industry experts share their insights into matching food with drinks by giving real-world examples of dishes and the beverages that they serve with them.
The dish: The Farm Egg at The Blue Room in Cambridge, Mass. — sautéed cauliflower, acorn squash, Brussels sprouts and apple with brown-butter oats and a soft-poached egg in the center, $19
The wine: 2010 Gino Pedrotti Nosiola, Trentino, Italy, $38 per bottle.
Grape varietal: Nosiola.
The pairing: The roundness of the wine pairs well with the round creaminess of the soft-poached egg, and the wine’s stone-fruit notes work well with the earthiness of the vegetables. Then at the end, the wine’s acidity kicks in and cleans your palate for another bite of satisfying, rich eggs.
Wine-tasting notes: This white wine has a rich and round mouth feel with stone-fruit characteristics. Despite its roundness, it is a mid-weight wine, which is why I love it so much. It’s leaning toward lushness is counterbalanced by lots of alpine acidity, which leaves your palate clean and your mouth watering.
Other selling points: The wine is an organic, low-yield wine made with indigenous yeasts. The winemaker produces just 3,000 bottles a year and is part of the I Dolomitici group that seeks to promote the originality and diversity of the Trentino wine-growing region.