I know! It's been quite a while since I have blogged anything. I have been quite busy with other aspects of the company. Have I still been drinking wine? Yes. Have I still had thoughts to share? Yes. But all of the IT folks that I know have warned against having liquids near the computer so the choice was wine glass or computer.
This weekend, I took myself on a dinner date. I wanted three things: a patio, sun, and seafood. I crave patio dining in the spring! Clear skies and warm temps make me one happy girl. I found what I wanted at Riptides. Walking in, I read on the specials board that they had a swordfish topped with a Thai Sweet Chile Sauce. It sounded delicious but before even being seated, I knew that I may have a conflict on my hands. You see, I wanted to taste the season. I wanted the brightness of the sky in my glass. I wanted Sauvignon Blanc. What I love about the wine is the barely ripe grapefruit characteristic of those from New Zealand. I ordered a glass...from New Zealand, and it was everything that I wanted. It was chilled a little colder than a wine snob may recommend but just the way I desired on this warm evening. As I waited for my dinner to arrive (I went with the special), I savored my liquid companion. The crispness of the wine was a great backdrop to the hint of green tropical fruit on the nose and the bright citrus that pleased the palate. I have to admit though that as I enjoyed the wine and the atmosphere, I was a little distracted by what I knew was going to be a bad relationship. This Sauvignon Blanc was not going to be a good pairing with the sauce on my fish. I was contemplating ordering a glass of iced tea to have with my meal. Maybe I would finish the wine before the food came and then order something else, I thought. But the pour was pretty generous, and, although the restaurant was busy, the food came fairly quickly. I had to make a decision. Order more wine with my meal or try to force this marriage of Sauvignon Blanc and Thai Sweet Chile. Well I didn't force it or order something else from the cellar. I did what all sensible wine drinkers would do. I enjoyed my dinner and finished my wine when done.
I get asked a lot to pair wines with meals. I do it when asked but I first try to find out what the person enjoys. You should drink what you like and not worry about what foods it pairs with. I am no expert. I just have more practice than a lot of people. Like you, I drink what I like most of the time despite what I am having to eat. I just drink it before or after the meal. Oh, who am I kidding? The wine just may be my meal. So this is for you: when wine pairing goes wrong, give the wine your undivided attention. Make it the finale.
Featured Sauvignon Blanc: Glazebook Sauvignon Blanc, New Zealand. I like to call it "Spring in a glass". Bright citrus and barely ripe tropical fruit. Visit our site at The Vine Wine Club and get a bottle today.
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