Граф Орлов
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I could have posted this in the thread about alcohol, but I decided to post it here instead. I came across a bottle of Portuguese Syrah blend, and since I hadn't eaten for 24 hours, I was thinking about what to pair it with. Syrah is a powerful wine, and I don't really trust Portuguese wines, so I decided that I needed a strong appetizer. I made lentils with fried mushrooms and onions – this is my signature (and only) dish from conventions, but since I needed something special, I added a spoonful of turmeric, a spoonful of paprika, garlic, and a bay leaf to the pan, in addition to the usual spoonful of salt. The result was simply amazing, especially with the wine. You won't find such combinations in trendy cooking and wine magazines. You need the experience of a seasoned drunk and the desperation of an experienced convention cook.
By the way, the wine was better than expected. Charneca de Pegoes, not the best, but even without an appetizer, it would be a solid 7 out of 10. Maybe even an 8, as the Castelão softens it nicely.
Added 32 minutes later
I wouldn't recommend it to anyone with a sensitive stomach, though. I'll probably have a hangover after two and a half bottles, and all other problems will fade into the background. Like they taught us: does your liver hurt? I'll hit you on the head, and you'll forget about all the other pain. But otherwise, it's a tough dish for the stomach.
By the way, the wine was better than expected. Charneca de Pegoes, not the best, but even without an appetizer, it would be a solid 7 out of 10. Maybe even an 8, as the Castelão softens it nicely.
Added 32 minutes later
I wouldn't recommend it to anyone with a sensitive stomach, though. I'll probably have a hangover after two and a half bottles, and all other problems will fade into the background. Like they taught us: does your liver hurt? I'll hit you on the head, and you'll forget about all the other pain. But otherwise, it's a tough dish for the stomach.