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We have great Italian food all over the states. I tend to go for the classic dishes from uptight chefs. However many restaurants are adapting their foods for local tastes. Seafood with cheese? Check. Mountains of red sauce? Check.
So is the experience more about what the consumer wants or how the chef envisions a dish? Tony May, formerly of New York’s San Domenico was famous for not allowing diners to put cheese on their seafood dishes. The two are, without doubt, a difficult wine pairing. Traditional Italian food is, in general, easier to pair with the local wines. However many consumers in the U.S. drink domestic wines or even a beer with a plate of pasta. So it is time for us to rethink the pairing synergies, both with cheese and wine, or revert to traditionalism?
Cin Cin,
Liza the Wine Chick
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