I’ve worked in the service industry for years, and for the most part, I have been totally confused by wine.
My question to Andrew was simple: What wines should we pair with classic Chicago foods?
Rich, decadent, but with an acidic backbone. Bright enough to cut the fat, while the interplay of crunch, salt, and brightness is perfect. Pro tip: a dollop of caviar makes those bites of dark meat pop.
Acid versus fat, fruit to intermingle with the mustard and griddled onions, and just the right mix to tackle the snap of the casing. Best consumed from plastic cups while outside.
This one is tricky. Sweet caramel against salty cheese. However, it also screams summertime and being outside, so rosé was a natural option. The juicy fruit tones in this bottling (had to go domestic for the Garrett Mix!) really jumped out and pulled this mix together. Still not quite sure exactly how it worked but it really, really does! v
