There's a new kind of matchmaking this year - no headshot necessary. Just the desire to create a perfect pairing of wine and food. We asked the city's most elite sommeliers to play cupid.
Ashley Kompass, Les Zygomates
THE WINE: 2014 Raptor Ridge, Shea Vineyard, Yamhill-Carlton District Pinot Noir THE DISH: Seared duck breast with a cherry reduction THE REASON: “The wine is abundantly aromatic and fruit-forward with notes of strawberry jam, blueberry and cherry. The strong acid structure and supple tannins make the wine balanced and perks the excitement of my palate. The duck highlights all of that.” 129 South St., 617.542.5108; winebar129.com
Nick Morisi, Yvonne’s
THE WINE: Trimbach Riesling Clos Ste. Hune THE DISH: Yvonne’s twenty four hour pork short rib, kimchee fried rice with spicy “Muchim” sauce THE REASON: “The wine is a pinnacle of what a riesling can be: a versatile delicate wine with opulent stone fruit peach and nectarine. The richness of wine cuts the heat and fattiness from the pork and rice—truly exceptional.” 2 Winter Place, 617.267.0047; yvonnesboston.com
Lauren Daddona, Les Sablons
THE WINE: 2012 Pierre Gaillard Condrieu THE DISH: Roasted monkfish with saffron cream sauce THE REASON: “The notes of ripe apricot and spices are very exotic and gets you to a warmer place. This fish preparation supports those exotic spice notes. 2 Bennett St., Cambridge, 617.268.6800; lscambridge.com