On Gravy …

I just had a quick back-and forth with a commenter to a previous post, and I decided I’d gotten on enough of a roll that I ought to just make a new post. So here it is, with a few additions (the question I’m purporting to answer below is whether I’d been having a bacon, sausage, or chipped beef gravy with my biscuits, as I enjoyed some Ridge 2005 Buchignani Ranch Zinfandel):

Hard to answer specifically, because it was kind of a “complicated” gravy; but it was definitely HIGHLY savory, with much, much umami on offer, so I think bacon is definitely the most relevant descriptor, though the herbs played a particularly important role as well. Especially the sage … Oh, the sage… Anyhow, I think I’ll agree with you here, if one’s choice of gravy is bacon, sausage, or chipped beef to pair with a Ridge zin, I’m definitely going bacon …

Though I will also stand up in defense of the notion that gravy is SO much more than a mere three choices (not that you were suggesting that by any means, I’m just getting on a roll here …); if you look at the historical model for gravy, it’s kind of poor folks food really (pour folks?); cook something, and if there is anything left over (i.e. “drippins”), add it to flour and water, and hello gravy! I made a gravy once after doing a sort of soy-sauce (actually Tamari) based stir-fry thing, using the remaining sauce as the add-in for the flour and water (the sauce was primarily tamarind, toasted sesame oil, rice vinegar, ginger juice, chili flakes, and dried basil, with some residual juice from grilling baby bella mushrooms), and it was delicious! And I have a friend who is particularly fond of lamb gravy, and my Grandmother on my father’s side (rest in peace Grandma!) swore by chicken gravy, and my missus’ father, normally quite a meat-and-potatoes sort of fella, actually quite likes the gravy at Dharma’s, which is a vegetarian restaurant in Capitola!

Mainly, gravy is good. And it’s good with wine. Particularly really good zinfandel. That’s my two cents. And thanks to B. Brannock for getting this all started!

Categories: Food & Wine Pairing, Viticultural Salmagundi

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