Episode 3 : Médoc Marathon
Making it to the finish line of a 26-mile marathon is a grueling test of stamina that few people are capable of completing. But what about a full-fledged marathon that includes runners in costume, 22 wine tasting stations and an oyster bar along the route? The Médoc Marathon, a raucous, wine-soaked run that takes place every fall in the heart of France's legendary Bordeaux region, is just such an event. Bob will need to get himself in top shape not just for an intense physical test - but for a psychological one too. How will he keep himself focused on the finish line when there are so many mouthwatering and potentially impairing temptations threatening his progress? His challenge is to remember that even though it may seem like a party (that's what the other 8000 runners seem to think), it's still a race - and a long one at that. His reward? A whirlwind tour through some of the finest wineries in the world - and the chance to win his weight in first-growth Bordeaux.
Recipe:
Bordeaux is located in the south west of France where it is blessed with a maritime climate that produces long, mild summers. The vast pine forests of the Landes stretch westward to the Atlantic, contributing to the ideal growing conditions by acting as a natural barrier to ocean storms. The ancient region was formed in the Quaternary Period by the recession of the glaciers from the Pyrenees. Consequently the antique soils are full of pebbles, fossils, quartz and minerals, which impart the fruit with myriad unique characteristics. This is why each château or cru can taste distinctly different from its neighbor. Modern wine making techniques have made Bordeaux wines more supple and accessible when young, but the top red wines are still legendary for their ability to improve with age.
Here are a few food and wine pairing tips:
Wine, like sex, can be enjoyed alone, but is infinitely more pleasurable when paired with the right partner. Some fine wines, such as very dry Bordeaux, actually suffer when consumed without food because they need protein to counterbalance their tannins (one of the sources of their dryness). Once you have led yourself to wines you like, the next challenge is understanding the art of matching them with food. Forget the antiquated rules of food-and-wine pairing. Just think in broad strokes and let common sense guide you to wines that enhance the flavors of specific dishes.
Accompany highly flavored foods with full-bodied wines that can stand up to their pungent ingredients. For example, hearty reds such as Italian Barolos, Spanish "gran reserva" Riojas, or California Cabernets are all logical accompaniments for well-seasoned red meats. Medium-bodied reds like a French Burgundy or a California Pinot Noir (both made from the same grape) are most suitable for milder flavors, such as a simply prepared piece of salmon or an herb-roasted chicken. In the whites, a crisp dry Sauvignon Blanc or French Chablis will cut through shellfish or seafoods that are naturally rich (e.g., scallops or lobster) or prepared with lots of butter, cream, or oil.
California Chardonnays, often described as being "oaky" or "buttery" are able to hold their own when served with spicy dishes and can also provide a favorable foil for leaner foods, such as a simply prepared piece of fish or chicken, or simple grilled vegetables. And so on. At a more advanced level of food-and-wine pairing, wines are selected for their natural levels of acidity, sweetness, and fruitiness, to enhance or counterbalance the fats, sugars, salts, spices, and acids of the food they are paired with. There are so many guidelines that it is dizzying to try and digest them all at once (and some even seem to contradict each other). For now, let logic and instinct rule. Eventually, you will discover the combinations that appeal to you and gain the confidence to boldly go where no wine snob has gone before.
My favorite fusion is a full-bodied Cabernet Sauvignon and rich chocolate cake.