About three weeks ago friends of ours joined my husband, Michael, and me at Benu, a San Francisco restaurant that received — not too long ago — the coveted 3 Michelin star rating. Let me tell you, the stars are well deserved. We had 12 courses, all Asian-influenced, that had components notoriously tricky to pair wine with: soy-based sauces, unusual citrus fruits and interesting gelatinous deliciousness.
So when I asked the Sommelier at Benu, Yoon Ha, who is by the way a Master Sommelier, about a Riesling to begin our meal, he suggested one from a region less known for the grape than Germany and France. This one came from Austria; a country whose signature white wine is Gruner Veltliner. Even though they produce a small amount of Riesling, this particular one was positively stunning. When we asked where we might be able to purchase this wine, the answer came back, “there’s pretty much no chance of finding this wine in a retail store due to the tiny production”. Oh well, we tried.
The next wine the sommelier suggested is one of my favorite grapes, a Grenache blend from the Rhone Valley, France. Yet another fantastic pairing with the food because of its high toned, fruit-driven, spice — not too heavy and not tannic.
Sometimes, I’m in the mood for a particular kind of wine and so, I plan a meal around that wine, or it can happen the other way around. If I’m in the mood for barbeque, I dive into the Rolodex in my brain for what pairs really well with BBQ, Syrah and Zinfandel!
On both ends of the food spectrum — from 3 star Michelin restaurants to good, old fashioned barbeque — one thing I’ll never quench is my thirst for that perfect pairing!