Jonah is in town for the long weekend. We battered and bantered each other riding our bikes around Portola Valley, up Old La Honda and down highway 84. Then we headed over to jZ Cool where we met Jesse for a meal.
The More the Merrier: by Jonah Cool
Wine is to food as passion is to love; an inextricable match. Tonight I sat at the wine bar and oscillated between whether I wanted to take a bite or a sip. The answer is an easy one…a little of this with a little of that. Perfect. The saying that a little is good, more is better, and too much is just right seems seriously flawed with respect to wine and food. A lot of a little is perfect. Here, in a litany of small bites, it is subtleties that come forward. There is no time for one flavor to reign.
As I peddled toward dinner my thoughts were not focused. I did not want a steak or a piece of fish or even a bowl of pasta. My minds passion of where to direct my mouth was aimless at best. Since when is passion directed and sensible – I can't think of anything more erratic.
Tonight I landed and with a quick browse scored a bowl of polenta. A simple grain that is a vector for creativity and, perhaps more importantly, all manners of delicious dairy. Asiago, marscapone, and cream were appropriately courted by the velvety touch of a Martella Syrah. My mind quickly changed gears and before long I found myself mixing my vices and introducing a spoon-tipfull of polenta to the jus, chutney, and drippings of lamb. Oh my god. Combine this with my wine and my beautifully complex dilemma becomes clear.
Calamari and Pinot Grigio tempered my tongue. Finally nibbles on a fig combined with a few sips of a red from Skyline (not coincidental where I was on my bike) put me over the top. Truly too much of the little things, which culminated in a meal that was just right.
Good luck with your choices.
The More the Merrier: by Jonah Cool
Wine is to food as passion is to love; an inextricable match. Tonight I sat at the wine bar and oscillated between whether I wanted to take a bite or a sip. The answer is an easy one…a little of this with a little of that. Perfect. The saying that a little is good, more is better, and too much is just right seems seriously flawed with respect to wine and food. A lot of a little is perfect. Here, in a litany of small bites, it is subtleties that come forward. There is no time for one flavor to reign.
As I peddled toward dinner my thoughts were not focused. I did not want a steak or a piece of fish or even a bowl of pasta. My minds passion of where to direct my mouth was aimless at best. Since when is passion directed and sensible – I can't think of anything more erratic.
Tonight I landed and with a quick browse scored a bowl of polenta. A simple grain that is a vector for creativity and, perhaps more importantly, all manners of delicious dairy. Asiago, marscapone, and cream were appropriately courted by the velvety touch of a Martella Syrah. My mind quickly changed gears and before long I found myself mixing my vices and introducing a spoon-tipfull of polenta to the jus, chutney, and drippings of lamb. Oh my god. Combine this with my wine and my beautifully complex dilemma becomes clear.
Calamari and Pinot Grigio tempered my tongue. Finally nibbles on a fig combined with a few sips of a red from Skyline (not coincidental where I was on my bike) put me over the top. Truly too much of the little things, which culminated in a meal that was just right.
Good luck with your choices.
0 Comments:
Post a Comment
<< Home