Food and Wine

I hope you all got a chance to read the two Newsletters that discussed pairing food and wine. Specifically, I tossed out a story about Trefethen Cabernet and my suggested pairing with Lamb Chops. While the story started out a discussion of fats and tannins, it ended up with a fun twist about professional Butchers.
Tanya Cauthen runs the newest butcher shop (Belmont Butchery) in town next to One North Belmont, in the Carytown area. She opined that my sending an admittedly neophyte meat purchaser to Ukrop's to buy good lamb was tantamount to treason. As we bantered back and forth, I have to admit coming to the realization that a good butcher, good grocer or good sommelier should all have the ability to "cross compare" wine and food pairings. We think nothing of asking the tuxedo in a restaurant what we should pair with our '96 Chateau de Arrogance, but how often have we asked our fish monger what style of wine might work with a new fish that he is getting us to try. (Yellow Umbrella Seafood by the way has a quality guy named David who can do just that). Tanya's store is packed full of inventive meats, cheeses, sausages and sundries. She has thrown down the gauntlet, and we should accept. Where we find excellent service grocers, allow them the chance to help you with the wine pairing. You know who these people are in your life. Trust them, and then share them with us!