Lifestyle Wine

Perfect Pairings Five tips on how to pair your food and wine

elcome (back) to the Spring Issue! We all deserve some LOVE for getting through the first quarter here in New Jersey. It’s this time of year that we begin our spring chores, and part of that is rewarding ourselves after a long day in the yard, or the office. For me, it’s getting the BBQ grill cleaned and ready for entertainment! Lately I’ve been fielding a lot of questions about wine and food and “pairings.” Take a read and learn our Top 5 Pairing Tips and be ready to wow your friends! While we always encourage you to drink what you like, when it comes to enjoying wine and food together, the big thing you want to do is avoid disaster. Do your best to do the following: W

1. Match the weight of the wine to the weight of the food. This will help prevent you from worrying if you should follow the old standard of having a red wine with red meat or white wines with fish when you prefer to drink something else. By working with the weight of food, an oaked Chardonnay can be just fine with a pan-seared steak and a Beaujolais can taste great with a delicate white fish. The body and mouthfeel of a wine should be in alignment with the food first and foremost.

2. Avoid tannic, high alcohol red wines with spicy foods. Wines made from grapes like Cabernet Sauvignon, Syrah, or Nebbiolo will only amplify the heat and make for an unpleasant experience on your palate. Unoaked white wines with noticeable acid like Sauvignon Blanc or Chenin Blanc will complement spicy cuisines (think of what limes do for salsa), while the touch of sweetness from an off-dry Riesling or powerful exotic fruitiness of a Gewurztraminer will provide contrast.

3. Your wine should be sweeter than your dessert. Our obsession with dry wines means that we tend to overlook sweet wines when the moment calls for it. If your wine does not have the right amount of residual sugar to stand up to the dessert you are enjoying, the wine will taste harsh and thin. Sweet red wines will work with deeper flavors, while sweet whites marry delicate fruity desserts. Try Ruby Port with a chocolatey dessert or an aged Tawny Port with a caramel-based dessert. An

Ice Wine or a Tokaj from Hungary is tremendous with a fruit tart. We also recommend getting adventurous by pouring a little PX Sherry over vanilla ice cream ... you will be glad you did!

4. Match regional cuisines to wines. It may seem like too easy of a solution, but the truth is that food and wine from designated regions were meant to go together. Argentina’s affinity for flame-grilled beef calls for the plush texture and fruitiness of its star grape of Malbec (the same can be said for an alfresco barbecue in California with Zinfandel). The coastal French region of Muscadet is an easy partner with oysters. A Pacific Northwest salmon and Oregon Pinot Noir is a magical pairing. You might also think a Sauerbraten would overpower a German Riesling but grab a Kabinett Riesling and watch how the flavors work together!

5. Think pink with fresh herbs and vegetables. These types of foods can be tricky when featured in a dish. Green veggies can make red wines harsh, while white wines can get lost in the strength of certain herbs or bitter greens. Look toward some rosé wines which will give you the requisite fruitiness and acidity needed to bring these foods together. If a salad with dressing is involved, try a Spanish rosé made from Garnacha that will provide additional texture to offset the vinegar and sharpness of a salad dressing.

If you have any pairing tips and or tricks of your own, I would love it if you would share them with me. At the same time, if you have any questions that need answers, I am here. I can be reached via TEXT at 609-248-6065, or michael@passionvines.com. As always, thank you for taking the time to engage — it means the world to me and our team at PV!

WINE FOUNDATIONS F r a n c e

A 3-WEEK EXPLORATION OF FRENCH WINE

Week1: Loire Valley, Champagne, Alsace Week2: Burgundy, Beaujolais, Bordeaux Week3: Rhône Valley, Provence, Languedoc Roussillon

Beautifully hand-carved wooden doors at Setaara's entrance

Uzbeki Palau — Afghan rice, lamb shanks, onions, shredded carrots, and raisins

ALL ROADS LEAD TO SETAARA

A first and true guiding star along the Silk Road of Atlantic City

The minute you step through the beautifully hand-carved wooden doors, you instinctively know that you are about to begin a journey like no other, a culinary journey that will invite all of your senses to partake; sight, hearing, smell, touch … especially your taste buds. In the heart of Ducktown in Atlantic City, you’ve arrived at the first EVER Afghan French fusion restaurant! Khosh Amadid (You’re Welcome) … Welcome to Setaara! This extraordinary journey begins where few have had the opportunity to travel, along the famous Silk Road. Afghanistan sits at the midpoint of Central Asia, with the former Chinese empires to the East and Persian empires to the West. Any goods traded back and forth between Europe and Eastern Asia on the ancient Silk Road routes crossed through Afghanistan. The aromatic cuisine reflects this rich cultural history. Special care when building the restaurant, which was created from an abandoned building, was taken by Abdullah Panah, co-owner, to bring to life the richness of Afghan culture and the ambience of Eastern/Western Silk Road traditions. The restaurant pays homage to the family’s travels throughout the Middle East and Europe and their love of creating something new while grounded in traditions, diversity, the love of art and history. As you pass through the entrance, you will be greeted by the amazing aroma of cinnamon, cardamom, cumin, and cloves from chef and co-owner Homa Bazyar’s kitchen. This is a hint at the culinary feast you are about to enjoy. You might, however, be surprised to also smell the bouquet of a Beef Salata — an Afghan style salad with tomato, cucumber, onion, and cilantro

Owners Abdullah Panah (left) and Homa Bazyar

Experience traditional Afghan seating on the floor adorned with comfy cushions in a private alcove.

Mousse Au Chocolate

As if your senses weren’t already tingling, the sights that surround you in the restaurant will.

Bourguignon being prepared and French Onion Soup. Not a surprise though, when one understands Chef Homa’s background. Having immigrated to the United States from Afghanistan in the 1970s, Chef Homa settled in Denver, Colorado. Her French culinary journey began shortly after when she trained in classic French cuisine. She went on to open and operate a highly-successful French restaurant (Café Monet) in Denver. Thankfully, at the insistence of her nephew Abdullah, she brought her talents to Atlantic City, and in partnership with Abdullah, opened Setaara’s in July of 2019. A master of spice, Chef Homa has always loved creating dishes that reflect the Eastern and Western influences of her homeland. Dishes that are neither too spicy or too hot, filled with rich robust flavors; blends of warm spices with a touch of French flair. As if your senses weren’t already tingling, the sights that surround you in the restaurant will. With lighting that is visually pleasing, the unique artwork and colors create an ambience and allure of the richness of the cuisine you are about to eat. You will be invited to select from a variety of options for seating to dine, including the front dining area where one can experience traditional Afghan seating on the floor adorned with comfy cushions in a private alcove, to tables and booths in the main dining area. Once you’ve settled in and review the menu, your mind will finally be convinced by your senses that you are no longer in Atlantic City, but are now traveling somewhere along the Silk Road. It is a wonderful moment as you select from traditional Afghan, French, or European selections on the menu, where you will experience a collaboration of cultures and flavors. Where to begin? The combinations are endless … from traditional Afghan Bolani (fried dough filled with seasoned potatoes, green onion, cilantro served with special yogurt sauce), followed by Trout Almondine, or to begin

with Escargots a la Bourguignon (snails in garlic and herb butter) followed by a Palau (national rice dish of Afghanistan with Chicken or Lamb) or Setaara Kabob (rack of lamb slowly charbroiled to perfection) or Mantu (Afghan Dumplings) hand-formed dumplings with a variety of fillings to select from; yes, the combinations are endless. Make sure to ask about daily specials as the restaurant continues to showcase traditional Afghan dishes and French classics based upon available fresh ingredients. The restaurant is BYOB and serves traditional Afghan teas and freshly squeezed juices. A night at Setaara’s is not complete without experiencing Setaara Ice Cream; vanilla ice cream, topped with fresh crushed cardamom and rose water. C’est Magnifique! The time has arrived for you to say good night to the staff as your dining experience on the Silk Road comes to a close. You’ll want to linger at the doorway for a moment still wrapped in the warmth of the hospitality experienced at Setaara’s and pinch yourself before re-emerging into the hustle and bustle of Atlantic City. Yes, that was truly an authentic culinary dining experience. In the distance, you hear someone saying … Tashakur Shab Bakhair … Thank you and good night! And if you didn’t know before, you know now … you will be back again to travel the Silk Road. n

Located at 2322 Arctic Avenue, Atlantic City, Setaara is open for dinner Monday – Thursday, 5 PM – 10 PM, Friday & Saturday, 4 PM – 10 PM, and is available for private parties. The restaurant is BYOB and has its own private parking lot across the street for customers. Reservations are recommended: 609-246-7704 or can be made via Setaara’s website, www.setaaraac.com. All dishes are made with Halal permissible foods, prepared with the freshest of ingredients, in a healthy manner. Please make the staff aware of any special dietary requirements. Follow the restaurant on Facebook and Instagram.

TENNESSEE AVENUE

MADE AC CHOCOLATE Bean-to-Bar Chocolate • Desserts • Cocktails $6 World’s Best Cookie RHYTHM & SPIRITS Bespoke Cocktails • Live Music $5 Bar Pies THE IRON ROOM Coffee • Food • Wine Now Serving Dinner TENNESSEE AVENUE BEER HALL 40+ Craft Beers on Tap • Gastropub Menu $5 Happy Hour Burger • $2 Mexi Monday Tacos

TENNAVEAC.COM

Atlantic City’s Premiere Digital Network

Interested in learning more? Contact Matt McCarron 609.226.9239