Issue link: http://www.wacmagazine.com/i/438230
A la Carte By Eric Floyd, WAC Executive Chef W hat is one of the first things I think about when it comes to wonderful food? Well, other than eating it, the answer is simple: wine. A great wine pairing brings out the best in the food it accompanies, and vice versa. Nowhere is this more on display at the WAC than at our Winemaker Dinners. I remember as a young chef, twenty-something years ago, being very intimidated when choosing wine for my food. I was awash in established boundaries about what wine goes with what and, quite honestly, overly concerned about how my pairings would make me look. I learned a lot about wine quickly, out of necessity more than anything else. After I met my mentor, Chef Colin, pairing food and wine finally clicked for me. Colin insisted on not worrying about the boundaries, the rules, or anything else anyone told him he "couldn't" do. Keep it simple, he insisted, and you won't go wrong. • Red is red—think fatty foods. • White is white—think leaner foods. • And by all means—push the limits, be creative, and follow your passion. In other words, go with your gut. Here at the WAC, we are very lucky to have a wonderful wine program. During the course of my career here, I've developed a much better understanding of wine and food and their symbiotic—and delicious—relationship. Creating menus for our Winemaker Dinner Series, as well as for Torchy's and banquet menus, gives me a tremendous opportunity to push forward great pairings. That said, I still keep it simple. Here are a few tips I like to keep in mind: • Sweet with heat. Sweeter wines tend to tone down and complement spicy foods, and I love spicy food. Think Riesling here. • Match flavors and textures. Most winemakers offer online tasting notes that explain their vintages. Call on this information. Descriptors—such as "smoky," "raspberry overtones," and "leather"—can help you tremendously. Use them to your advantage when pairing. • Regional wines with regional food. Ask yourself: What is the region know for? If you really want to serve dinner guests your favorite Spanish wine, why not try it with Ibérico ham, Spanish seafood, or chorizo? These are just a few ideas. I find that people's tastes are often so subjective that the most important rule is to drink what you like when you feel it's right. Contact WAC Executive Chef Eric Floyd at efloyd@wac.net. Pouring a great pair When matching food and wine, go with your gut L U K E R U TA N 12 | Washington Athletic Club Magazine | JANUARY 2015