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Nov 7, 201201:06 PMFood & Dining

Tasty Tidbits and Food For Thought

Food and Wine: The Culinary Dynamic Duo

Nov 7, 2012 - 01:06 PM
Food and Wine: The Culinary Dynamic Duo

Photography by Jadrian Klinger

Kirt Heintzelman, retail wine specialist

It’s the culinary dynamic duo – wine and food. Nothing quite brings out the true flavors of a gourmet dish like the perfect wine pairing. And, likewise, nothing enhances the taste
complexities of fine wine like the ideal food companion.

“Wine and food are symbiotic – they go great together,” confirms Kirt Heintzelman, retail wine specialist for the West Shore Plaza Lemoyne Wine & Spirits store.

The old rules for finding the best wine and food pairing used to be white wine with fish and red wine with meat. Sure, it’s a solid general guideline, but rules are meant to be broken. Sometimes
a white wine can go with meat, and a red will complement fish.

“If I can, I generally recommend a wine that goes with the foods from a specific country,” explains Heintzelman.

In an effort to discover some of the best food and wine pairings in the area, Harrisburg Magazine set out on a journey across the region, which spanned five
restaurants well-known for their epicurean mastery.

 

Piatto

22 West Pomfret Street, Carlisle piatto.com (717) 249-9580

Cuisine: Osso Buco (braised veal shank served over a bed of saffron risotto topped with gremolata)

Wine: Pio Cesare Barolo, Italy

Pairing Explanation:
“This is a wine and a dish made in the Piedmont region of Italy,” notes Robert Otway, director of beverage operations for Piatto and Andalusia.

“The heaviness of the dish combined with the heaviness of the wine is a great pairing. This wine hits the same part of your tongue as the meat does.”

 

Stocks on 2nd

211 North 2nd Street, Harrisburg stocksonsecond.com (717) 233-6699

Cuisine: Sesame Seared Ahi Tuna with wasabi rice cake, ginger mango picante relish, yuzu reduction and tempura’d asparagus

Wine: Montoya Chardonay, from Monterey County, California

Pairing Explanation:
“The wine itself has a very buttery taste to it,” describes Matthew Poorman, executive chef at Stock’s on 2nd and Carley’s Ristorante & Piano Bar.

So, with the tuna naturally not having a tremendous amount of fat and the heat from the wasabi, the wine pairs well because not only is it slightly acidic, but it also has a fair amount of butteriness to it.”

 

Bricco

31 South 3rd Street, Harrisburg briccopa.com (717) 724-0222

Cuisine: Roasted line- caught Atlantic swordfish, white bean ragout, kale, crispy sage and port- shallot reduction

Wine: Frescobaldi Nipozzano Chianti Rufina, Italy

Pairing Explanation:
“It’s a true Italian wine – it’s very woody, acidic and tannic,” details Bryan Parkin, assistant general manager of Bricco.

“It has all of the aspects that people love about old- world-style red wine.

The acidity of the wine compares well with the port-shallot reduction, and the grilled swordfish has enough backbone to stand up to the heavier red wine that it is.”
 

 Tavern on the Hill

109 Howard Street, Enola tavernonthehill.com (717) 732-2077

Cuisine: Grilled Pork Chop Peperonata (an extra thick, French-cut rib loin chop with olive oil, fried Italian peppers, onions and tomato

Wine: Williamette Valley Pinot Noir, Oregon

Pairing Explanation:
“You have the flavor from the roasted peppers, olive oil and garlic,” says Laki Daskalakis, owner and head chef of Tavern on the Hill, “and the nice Pinot Noir combines
well with those tastes.”

 

 

 

Final Cut Steakhouse

777 Hollywood Boulevard, Grantville hollywoodpnrc.com/ dining/finalcut, (717) 469-3090

Cuisine: South African twin lobster tails with mascarpone mashed potatoes, sautéed baby spinach and drawn butter

Wine: Gary Farrell Chardonnay, Russian River Valley, California

Pairing Explanation:
“South African lobster tail has a beautiful buttery, clean, sharp flavor,” explains Jason Clark, Final Cut’s room chef. “The Gary Farrell Chardonnay has a nice hint of vanilla and is very buttery itself. It goes very well with
the lobster meat – it’s a classic combination of flavors. Putting them together almost develops a new flavor.”
 

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