Some wines go well with certain foods and I've also had some wines that NEEDED food. Some are not the kind of wine you could just sit back and enjoy a glass by itself - unlike most beers.
We have a Chineese & Japanese restaurant in town and they have a guy in charge of the wine and beer. Actually that should be beer and wines. They only have about 15 beers (bottles only) available, but they were all choosen to go with the menu. We ordered Moo-Shu Poark and the guy recomended a Celebrator Doppelbock. The man was right, it was an awesome combination.
He then suggested we try a Rogue Red Fox, which is made specifically for the Asian Export market. It was very nice, not quite an IPA but more than an APA, very smooth bitterness. It would go very well with spicy food, but may be a bit overpowering if eating a dish that that was towards the sweeter end. It might be decent with Teriyaki as all of the salt in the sauce would help to mellow out the bitterness of the hops.
My favorite pairing, for the daring, is a German Rauchbier and a sardine (mustard sauce) and onion on rye (or pumpernickel) sandwhich. A perfect combo if you ask me.
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