An Unlikely Couple
The previous post mentioned rummaging through the spices, inhaling deeply, a couple of nights ago. In case you missed it, I was working on recognizing aromas for wine tasting purposes. Meanwhile, I thought it best to wait a day or so before writing this one and perhaps sounding crazy again.
As I was smelling the cinnamon, nutmeg, and vanilla, which were all going into my French toast, I was reminded of the 2004 Twisted Oak Petite Sirah I opened the previous night. After I had written my own review, I looked over the winery’s assessment, which compared the red wine to Grandma’s eggnog–linking the vanilla, cream, and nutmeg flavors. Therefore, I decided I would try a much different pairing than my first choice of garlic-seared steak and Chinese noodles.
Thinking I’d run with the idea, I thought I should also play to the savory quality I had picked up in the wine. In that vein, I scrambled eggs with sauteed onions and then drizzled with white truffle oil.
And funny enough, it worked. Normally, I wouldn’t have breakfast for dinner and choose a big red wine. But thinking about flavors and how they marry, independent of categories, caused me to think outside the area of what’s normal.
Then again maybe the suggestion of Cornflakes on the label subconsciously
affected my decisions.
food and wine pairing, French toast, Twisted Oak Winery
December 23rd, 2006 at 6:41 am
Entirely unrelated - your recipe is up on my blog (thank you!!) and I was wondering what wine you would recommend to go with it?