Comments on: Collecting Wine: Keeping a Journal

By: Jon Bjork

Jon Bjork — Thu, 25 Feb 2010 02:56:30 +0000

Dan Kosta on GrapeRadio.com said, “Wine should act as the sauce.” (A quote that I think he would attribute to you.)

So in some ways the traditional wine competitions could be thought of as sauce competitions. And the thought of comparing one sauce to another seems a bit preposterous in the absence of food!

By: chefjohnash

chefjohnash — Thu, 25 Feb 2010 01:26:00 +0000

Jon,
It’s always bugged me that most wine competitions simply evaluated one wine against another and didn’t take into account how well it might work with food. I think we’ve all had the experience of really liking (or disliking) a wine when we first sipped it only to find out that we felt very differently about it when we had it with food. I think your idea is a great one. There are a few food and wine competitions like the oysters and wine which is held annually up in Seattle.

By: Jon Bjork

Jon Bjork — Mon, 15 Feb 2010 22:15:19 +0000

I wonder why there aren’t wine competitions based on wine and food pairings, especially competitions of local wine with local food?

For example, in Lodi the signature dish of the common man is BBQ tri-tip. How about cooking up a ton of tri-tip and determining which of all the entered wines seems to make the best pairing (no matter how ridiculous it may sound, i.e., whites in this case)?

Perhaps that would help local regions solidify discovery of their local cuisine.