When Sweet Is Anything But

When Sweet Is Anything But

A few weeks ago I traveled down south to Asheville, North Carolina for a friend’s wedding. A few nights before the blessed event, my husband and I had dinner at an upscale-ish restaurant near our hotel. I ordered shrimp and grits and a glass of Murphy-Goode Sauvignon Blanc. I was initially put off by the fact that the wine list didn’t list vintages – full disclosure is always a must, even if vintages don’t matter a whole lot with the kind of New World, moderately priced wines that populated the list – but then discovered a bigger problem. The dish of maple-glazed shrimp was so sweet, it completely obliterated and overwhelmed the Sauvignon Blanc. Very few wines can stand up to the sweet flavors that dominate so much of the food that you find at restaurants. It pains me to say this, but beer would have been a wiser choice. Another option: if you suspect that there’s some sugariness lurking in your main course (duh, the “maple-glazed” in the shrimp and grits menu description should have been a clue for me) don’t be afraid to ask the kitchen to hold back a bit on the sweet. Your wine will thank you.

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