What Goes With What: Acqua Bistecca" >
What Goes With What: Acqua Bistecca
My last column delved into the so-called “rules” about how to pair wines with various types of food and cuisines and how breaking those rules can lead us to new culinary experiences and discoveries. It’s an extensive (and sometimes controversial) topic, so I decided to seek out some expert advice.
Celebrity chef Michael Mina recently opened a new Florida restaurant called Acqua Bistecca in Bonita Springs. I was invited to sit down with the executive chef and sommelier to discuss their experiences and perspectives about how they create their gourmet combinations and pairings.
Executive Chef Jim O’Connor trained at the Culinary Institute of America in Hyde Park. He and Sommelier Eric Gaboury really opened my eyes about this fascinating topic. “Our cuisine is primarily northern Italian,” says O’Connor, “so Eric and I lean towards Barolos and other reds from that region.” Barolos are a bit less tannic than wines from regions like Chianti, but the tannins help to “calm down” the rich flavors of his creations.
