Wine and Food
Posted 24 June 2003 - 08:31 AM
My question for you is this: Given the current state of the wine industry, do you think most producers are actually cognizent of current trends in dining (the types of food we commonly eat today compared with 50 years ago) in attempting to match production techniques and flavors of varietals with the actual food people like to eat nowadays, (such as the amount of oak used) or is production and crafting of wine done in a complete vacuum? I'm beginning to think this is the latter.
Also, can you tell me which red and white varietals which you feel are the most food friendly, as most of us here on eGullet tend to drink wine with food and are not major "collectors".
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Posted 25 June 2003 - 09:45 AM
What motivates most producers, it seems to me, is standing out in a tasting line-up and gaining a high score (old territory this, I'm afraid).
Riesling (yes, yes!), many a Pinot Noir, lighter Cabernets (Cab Franc?) and typical Chianti can go particularly well with food, I think, i.e. no too much evident oak and alcohol.