One of the most delicious things we ate during our week in Southern California was the happy hour pulled pork quesadilla at Jaynes Gastropub… delicious in part because it was one of the dishes we served at our wedding reception there.
The dish paired wonderfully with a glass of Kabaj 2008 Rebula (Ribolla), vinified with skin contact. Very elegant expression of Ribolla, with gentle tannin and a great balance of savory and fruit flavors.
Slovenia, meet Southern California… brilliant…
We’ve had a fun week of eating here in San Diego and our adventures inspired a post on pairing red wine and fish over at the Houston Press, including some food shots from Jaynes.
- Whenever I am faced with a conundrum like the age-old question of whether or not it is imperative to pair white wine exclusively with fish, I look to antiquity. Indeed, in more cases than not, the ancients were much wiser and more well informed than we are.
And as I pore over (excuse the pun) centuries-old manuscripts and vellum-bound tomes, I discover that — lo and behold — the ancients did not have this problem because wine was predominantly white or rosé (at its darkest) in the days of yore…
Click here to read the rest of the post…
Thanks for reading and buon weekend, yall!
Orange with fish is good.
@TWG you would love that Rebula (if you haven’t already had it). More elegant than most oranges… thanks for stopping by!