This week, Sasha hones in on texture, an important consideration in pairing with the velvety soups you'll be making for next week's contest. She goes for an Ollieux Romanis White Corbiéres whose rounded mouthfeel and muted aromatics won't try to one up your delicate minestrone or soupe au pistou.
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Don't forget to check out Sasha's website, Spin The Bottle, for more great tips on wine.
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Sasha Smith writes about wine and food on her website, spinthebottleny. In her spare time, she is the Executive Director of a New York based media company.
Written by: Food52
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2 Comments
icebucketselections
May 18, 2010
An apt match. The food/wine thing is so overdone. Or maybe just over hyped. But going texture to texture is such an almost foolproof default. It's too bad that more people don't know it. At least you've done your part.
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