I work around fifty hours a week as a Wine Consultant. The last few hours of work I'm trying to decide on what to cook for dinner, and what wine to take home. I get off work between six and seven, drive home 30 minutes, and start prepping..... usually with a glass of wine in hand (but hey sometimes, I just want a beer!) Whatever I'm drinking, it ends up in the food.
Not to say that I'm the only one who cooks. I'm married to a Chef, which at sometimes can be frustrating, not because he's a better cook... but because we don't always see eye to eye on seasoning! The most challenging part of my evening is trying to keep my four year old out of the knives! She's already gotten her first pan burn! I have a feeling that she will surpass my husband and myself in any of our cooking talents.
Day in and day out, this is my life, with rare exception. Last Thursday we went to A Green Tie Affair, which benefits The Southern Environmental Council; followed by a trip to Frank Stitt's Cafe Bottega, in Birmingham, Alabama. A James Beard award-winning Chef, with multiple additional nominations and a leader in the Slow Foods Movement. Eating at his restaurants is always a welcoming hello to whatever produce is arriving for visit to our 4-season region.
Spring! Farm eggs, pea tendrils, asparagus, fresh herbs and radishes (one of my new obsessions- crunchy little guys of delight!) !!! All of these tasty treats along side a crisp bottle of Adelsheim Auxerrois from Willamette Valley, Oregon. Can we say REFRESHING!?!
What the heck is Auxerrois and how do you say it? AWKS-er-wah, a variety originating in Alsace, France on the German border. It is a medieval cross between the noble Pinot noir grape of Burgundy and an ignoble variety, Gouais blanc. It is quite rare, with probably less than 500 acres planted worldwide. I have never had another 100% version. Aromas of apple, white peach, honey with an underlying steely minerality. The wine is crisp, clean and refreshing.... Just like our meal! A perfect pairing!
Ordering a wine with a book the size of Bottega's is always a fun trip through fantasy and reality. When I came across the Auxerrois the decision was made. I had an suspicion our server would be a little thrown off by my request, but he handled it with dignity. He simply admitted that he had no clue what I was asking for, which thrilled me.... A) because he was honest- I was in the industry for many years- if you don't know the answer to something, admit it! Honesty is the best policy. It will save you a lot of face in the long run! B) because I got to introduce him to something that he may not have tried, or even noticed otherwise. Usually when we go out for dinner we share a glass with our server anyway, but this was even more special because it is such an obscure variety. Who knows? Maybe he'll be able to enlighten someone else with this new, however so small, piece of knowledge that I was able to help him acquire. Regardless, I don't think he'll ever forget the very rare, and very special Auxerrois.
