A general rule of thumb has always been to move toward a sweeter wine when serving spicy food. However, not all spice or heat in a recipe comes from the same source and of course what the spice is mixed with should be considered. A little sweetness does coat the mouth and throat a bit and allows the spice to be tamed but in this segment I threw a challenge at Aldo by creating a spicy dish with scallops. Scallops have a sweetness of their own and are quite a rich ingredient so it is interesting to see how he creates a perfect pairing for the spicy scallop recipe.
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