Today we initiate a new column -- What's My Wine?
Part of the enjoyment of a fine restaurant meal is pairing the food with the perfect wine, one that will complement the flavors and spices of the dish. Food can taste good on its own, and a wine can be enjoyable if you sip it alone. But when you put the two together in the right combination you take them to new sensorial levels. Finding that right combination without expert guidance can be daunting when faced with a thick wine list.
I’m at Emeril’s Tchoup Chop eating chef Greg Richie’s Garlic Grilled Black Tiger Shrimp, a new addition to the menu that features big, fat juicy shrimp served on a Chinese-style crispy noodle cake with a lemongrass infused wild mushroom crema.
There’s a lot going on there, so to find the right wine among all the cuvees on the restaurant’s wine list, I turn to general manager and resident wine expert Jeff Kundinger to ask, “What’s My Wine?”