Every so often, wine and food come together in a way that feels like lightning in a bottle—unexpected, electrifying, and unforgettable.
The first time I truly understood the power of wine and food pairing wasn’t in a classroom or a tasting room—it was at a dinner table in San Francisco.
About 13 years ago, I dined at Acquerello, a place that I still consider one of the high temples of food and wine. The wines that night were, to be honest, confusing. Unconventional. I didn’t particularly like them on their own. They challenged my palate, and not in a good way—until the food came. Then everything changed.
When the dishes hit the table and the wines met the food, my entire perception shifted. I was stunned. What had felt off-balance now felt electric. That night, my mind was blown. For the first time, I understood that food and wine aren’t just meant to go together—they were made for each other. That dinner changed everything for me.
Since then, I’ve chased that experience across vintages, varietals, and continents. Over time, I learned that good wines usually pair well with food. But once in a while, you find something truly magical—a unicorn wine. One that evolves and transforms with what’s on your plate, course after course.
For me, that unicorn was a 2012 Fantesca Chardonnay.
I brought it to, of all places, Benihana. And I’ll never forget it. That one bottle danced with each bite—the salad, the soup, the steak, the chicken the onion volcano, and of course the fried rice. It was like I was having a full-course food and wine pairing experience with just one wine. It taught me something profound: pairings don’t have to be fancy, expected, or even traditional to be unforgettable. They just have to be right.
Series 2: Exploring the Magic of Pairings
With that spirit in mind, I’m thrilled to launch Series 2 of Wine Scholars: Varietals & Pairings.
This time, we’re diving deeper—not just into the blind tasting format you already know and love, but into the world of intentional pairing. Each of the 10 sessions will still challenge your palate with blind tastings, but now, we’re layering in a thoughtfully curated food component: one crostini and one cheese dish per class.
These aren’t just random snacks—they’re chosen to reflect the character, structure, and personality of the wines. The goal? To showcase how pairing can elevate a wine, reveal hidden notes, and sometimes, create pure magic.
We’ve selected all 58 wines for a reason. Each one tells a story of place and varietal identity—from the minerality of Assyrtiko from Santorini to the structured elegance of Left Bank Bordeaux. And now, each wine gets its moment alongside the food that brings it to life.
You’ll experience the contrast of a bright, zippy Albariño against creamy Manchego. The way a garlicky mushroom crostini melts into the earthiness of a Cru Beaujolais. Or how a blue cheese with honey can tame and elevate a fiery Barossa Shiraz.
And for every meat- or cheese-based dish, we’ve built in vegetarian alternatives—because everyone deserves to have their unicorn moment.
The Real Goal: Lightning in a Bottle
If there’s one thing I’ve learned over the years, it’s that food and wine pairings are about discovery. Sometimes they're familiar and comforting. Other times, they’re wild, unexpected, and unforgettable.
That’s what I’m hoping for in this series. I hope we have some lightning-in-a-bottle moments. I hope someone experiences their own Acquerello dinner. Or their own Benihana Chardonnay awakening. I hope we challenge your palate, expand your pairing intuition, and most of all, surprise you.
Because that’s where the real magic is—in the moments you didn’t expect, but will never forget.
Cheers to Series 2.
Let’s find the magic together.
—Alex, Founder of Wine Scholars
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