There’s an art to pairing food with wine. Get it right, and the wine enhances the flavors in the food, while the food brings out all of the nuanced flavors in the wine.
The following recipes and pairings are from Mitch Einhorn, the owner of Lush Wine & Spirits in both Roscoe Village and West Town.
1 cup cooked shrimp (71-90 count)
½ cup diced celery
¼ cup diced onion
1 tablespoon chopped parsley
Salt and black pepper to taste
2 hot dog buns, steamed
Chives for garnish
¼ cup Twisted Spoke Bloody Mary mix
¼ cup mayonnaise
1.In a large bowl, combine the shrimp, celery, onions, parsley, salt and black pepper.
2.Combine the Bloody Mary mix with the mayonnaise.
3.Add the dressing to the shrimp mixture, and combine.
4.Place ½ of the mixture in each of the hot dog buns.
5.Garnish with chives, and serve.
Suggested pairing: 2011 Brochelle Thirteen Nine Zinfandel
Two to Four Servings
2 cups thinly sliced Brussels sprouts, thinly sliced (preferably with a mandoline)
¼ cup extra virgin olive oil
¼ cup Pecorino with truffles, finely grated
¼ cup toasted pecans
1 lemon, cut into skinless, pith-free segments
Lemon juice from half of a lemon
Salt and pepper to taste
Shaved Pecorino to garnish
1.In a bowl, toss the sprouts with the olive oil. Add the grated cheese, pecans, lemon segment, salt and black pepper.
3.Squeeze the half lemon over the salad. Toss to combine.
4.Garnish with cheese curls made with a vegetable peeler.
Suggested pairing: 2013 Quinta da Lixo Anjos Vinho Verde Rose
Lush Wine & Spirits, 1412 W. Chicago Ave. 312.666.6900; 2232 W. Roscoe 773. 281.8888.
Filed under: Cool Recipes