Meats

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
I enjoy being called over to a table to consult on the wine selection for a meal. Although many people “build” a progression of wines in their meal, most select a bottle to accompany their entrees, which are usually meat dishes. One night a guest pulled me over to the table and asked about a “good bottle” to go with his steak. After much discussion, and against my strongest pleas, the selection was made: a bottle of Sauternes (a French sweet dessert wine). While I profess to be liberal when harmonizing wine and food, when it comes to the pairing of meat and wine, I suppose that I’m a member of the conservative right wing.