CleverRoot

f a l l 2 0 1 7 | 6 3 That critical moment when a sip of wine stimulates the senses and enhances the flavors of the bite you just took can be magical. If it stops you dead in your tracks, then you've experienced what foodies commonly refer to as a "perfect pairing" moment—and boy, does it feel good. These pairings come in different forms. Some are comple- mentary, while others are the impeccable placement of contrasting flavors that come together in the middle. That juxtaposition can be achieved in endless ways, from serving a high-acid white wine to cut through the truffle butter and fresh herbs used to enhance a pan-seared fish dish; to pairing a lively, fruit-forward red with soft tannins to lift the tangy flavors of quail served with a berry compote and citrus zest; to matching a more complex red wine blend with a multi-layered dish to make sure each bite pops. Needless to say, as the delicious styles of fine cuisine con- tinue to expand, so do the opportunities to match them with a wider range of amiable wines from around the globe. For these reasons, there's no better time than the present to get to know the diverse types of food-friendly offerings from the French association Rhône Valley Vineyards, which represents many wineries in the region. The dynamic duo: Haley Guild Moore, Wine and Spirits Director at Stock & Bones, and Chef Evan Gotanda at Salt House in San Francisco. At Salt House restaurant in San Francisco, Chef Evan Gotanda created a spot-on lunch to pair with the Rhône wine. The complex flavors of lamb saddle and black pepper cavatelli paired with the red wines of Vidal- Fleury 2013 Côtes du Rhône and Marrenon 2014 Orca from Ventoux AOC.

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