For this monthly column, 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.
September 9, 2013
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The dish: Poached Farm Egg in Mushroom Broth, served with roasted and tempura hen of the wood mushrooms, part of the restaurant’s fixed-price tasting menu
The wine: 2009 Domaine des Terres de Velle Auxey-Duresses Rouge; Burgundy, France; $15 per glass, $60 per bottle
Grape varietal: Pinot Noir
The pairing: The wine lifts the dish and provides bright, fresh flavors that complement the earthy and umami flavors of the egg and mushrooms. Meanwhile, the dish helps the wine feel more lush and fruit forward as the rich yolk and tempura mushrooms are matched by the wine’s acidity.
Poached Farm Egg in Mushroom Broth
Wine tasting notes: The Auxey-Duresses Rouge features bright red cherry on the nose, firm acidity, medium and gentle tannins, ruby red color, medium body, and cherry pie ...
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