One of the activities I love best is matching unusual combinations of food and wine across different countries and cultures. I love it when it works well.
Such was the case with my lunch this afternoon. The components were:
- Leftover homemade Curried Chickpea, Lentil, and Spinach Soup
- Leftover Korean Kimchi Soup from Osawa Bistro
- toasted homemade levain
- Pinot Bianco from the Alto Adige
Two nights ago I made a soup from this Patricia Wells Provençal recipe, substituting Spinach for the Swiss Chard, and languishing in the wonderful Portuguese chickpeas I’ve been using:
To this I added a small amount of leftover Spicy Korean Kimchi soup with Tofu, remains from last night’s dinner at Osawa Bistro. The dark, rich flavors of the reheated soup evoked images of a rich whole grain bread and a wine from Northern Italy, so I opened a bottle of Pinot Bianco from the Alto Adige. a Glassier wine imported by Mucci Wines. I toasted two slices of my whole grain levain and topped it with a garlic/Kalamata olive Tapenade.