I spent last week in Las Vegas hosting and moderating the culinary demonstrations at the Catersource and Event Solutions Conference and Trade Show. It was fantastic work, a lot of fun, and incredibly educational. It also provided the opportunity to explore the Las Vegas restaurant scene a bit, and, as should be expected, to experience some exciting food-and-wine pairings along the way...
One of the most affordable and enlightening matches I tasted was Gruner Veltliner and mushroom pizza at Spago, Wolfgang Puck's iconic restaurant in the Forum Shops at Caesars.
Gruner Veltliner, Austria's supremely food-friendly and wildly enjoyable white wine,
turned out to match up perfectly with the pizza, an earthy, charred-crust beauty with caramelized onions, roasted portabellas, and Parmigiano Reggiano. The pepperiness of the wine found its perfect counterpart in the mushrooms, its bright acidity cut right through the richness of the cheese, and its gentle ripe fruit married seamlessly with the sweet onions, making it deliciously easy to both eat more and drink more. Which, to my mind, is the definition of a great pairing.
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