From time to time, I am reminded why ordering wine in a restaurant by the glass is sometimes better than by the bottle. Last night was one of those times. I met a few friends at Fire (Shaker Square on the eastside) for dinner and – as usual – we looked at the wine list before the menu. Having decided on a bottle of Pinot Noir from Oregon (Joseph Drouhin), we moved on to the menu. Here’s where the reminder comes in – even though I knew that the pairing would not work, I wanted (and ordered) mussels in a white wine/butter sauce. I was right, the Pinot Noir simply did not work with the dish. Instead, I should have resisted the peer pressure from the table and tried a crisp glass of St. Veran or any Sauvignon Blanc by the glass. Although it is rare to encounter a food and wine pairing disaster, a poor pairing can distract from the experience. Chef Doug Katz serves up great mussels worthy of a great pairing. Lesson learned.
About the Author: Marianne Frantz
A Certified Wine Educator, Marianne holds a Diploma in Wine & Spirits from the Wine & Spirit Education Trust (WSET) of London, and has also earned the Advanced Sommelier qualification from the Court of Master Sommeliers. After successfully participating in an educational competition sponsored by the Wines of Australia in the spring of 2008, Marianne became an educational Ambassador for Wine Australia USA. She is also a Certified Spanish Wine Educator.