A match made...in the Ella Valley

However, harmony should always exist when making a match, with both food and wine exhibiting similar intensities.

October 5, 2006 15:41
1 minute read.
A match made...in the Ella Valley

pangea 88. (photo credit: )


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Food and wine have a great deal in common and have been enjoyed together since ancient times. The possibilities of pairing food and wine are endless. Similar to choosing color in interior design, you can either match or contrast - but with food, the flavor and textures have to complement each other. There are no hard and fast rules as to which wines should be served with particular foods, and with today's wide variety of cuisines, we're likely to get confused. Making a perfect match calls for much care and thought, but it is also a matter of personal taste. You may prefer one type of cuisine with a particular wine, while someone else may like an entirely different pairing. However, harmony should always exist when making a match, with both food and wine exhibiting similar intensities. Looking for the best dishes to be served with their wines, a team from the Ella Valley winery asked three leading chefs to come up with matches for the winery's products. During the month of October, chefs Omer Ben-Gal of Lilit restaurant in Tel Aviv, Noam Deckers of Kfar Saba's Barcarole, and Roi Sofer of Pangea restaurant in Herzliya will serve some inventive dishes prepared to accompany the Ella Valley wines. Patrons at Lilit will be able to enjoy Ben-Gal's red tuna sashimi with roasted baladi eggplant, created to pair with the Ella Valley Chardonnay 2004; or a savory puff pastry with red fruit and almond cream with rum to go with Ella Valley Muscat 2003. Lilit. Asia House, Rehov Dafna 3, Tel Aviv. Tel (03) 609-1331 (kosher) Chef Noam Deckers of Barcarole in Kfar Saba's new industrial zone will present a marvelous harmony of asparagus and whipped lemon with fish and Granny Smith apple. These were made to be served with Ella Valley Sauvignon Blanc 2005. Barcarole. Rehov Atir Yeda 13, Kfar Saba. (057) 660-5389 (not kosher) At Pangea, you'll be able to savor the surprising Cabernet-Syrah 2004 with barbecued eel and caramelized kohlrabi and apple chutney created by Roi Sofer. For the less adventurous, Sofer created a Yellowtail sashimi with peanut and chili vinaigrette to go with Ella Valley's Chardonnay 2004. Pangea. Rehov Shenkar 16, Herzliya Pituah. Tel: (09) 956-2090 (not kosher)

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