It’s a friendly thing, brotherly even, between wine and ‘wiches. A philia. Thank heaven it is attainable and not that tortuous eros thing, defined by desire and longing. Nope, slap something between two slices of bread, poink out that cork and, glub, glub, glub, satisfy your urge.
Last Wednesday, the 22nd – or was it the Wednesday before? – Karen Page and Andrew Dornenburg‘s WINE column in the Washington Post food section suggested a wine pairing for Vietnamse banh mi sandwiches. Speaking of quenching desire, Ms. Page and Mr. Dorenburg write, “wines with a hint of sugar can help tame the flames.” See what I mean? Squirt on some hot sauce and then mitigate it with cool, sweet, viscous liquid.
The wine of choice for a banh mi stuffed with duck pate, “which, like foie gras, suggests a sweet wine”? The 2006 Quady Electra orange muscat ($13). A “delightful match….whose ripe peach flavor and light-bodied effervescence we’ve enjoyed only as a dessert wine until now.” Sounds like a love match to me.
My lunch encounter with banh mi is here. Love drinking wine off the hood of my car.
The Lunch Encounter 