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What the RTI approach tells you for linguine and clams–if these wines aren’t available in your area.
When you taste–by themselves, without food–the wines that tasted great with the linguine and clams, there were muscadet sevre et maine sur lie wines that were x,y,z. So, you could try doing to your wine store and asking for a muscadet that has these properties. The muscadets that did not do well, on their own tasted like x,y,z.
Most common technique vs. the R-T-I technique. What do you get with each. Part 2.
The R-T-I approach: It’s expensive, it takes a lot of time. But it’s fun, fascinating, and gets you a great result.
…and it’s a really great way to broaden your horizons in terms of wines that you know and are familiar with and it is a really easy and fun way to learn and get really smart about wine.
People love their wine store and they are going to want to fight with me about this but…
I’ve found that people love their wine store–the wine store they go to to get wines for their dinner parties–and these people think the recommendations they get taste great with their food. But I don’t think they are, and people are going to want to fight me about this,
But, in several cases, I did experiments where I got serious home cooks to realize that their wine store was not giving them the best recommendations and that the R-T-I method did.
As far as I know, all wine stores use the theoretical approach.
…sometimes the recommendations you get will be experience based but the recs will be constrained by other issues.
If you’re a serious home cook and you’ve adopted fresh, seasonal, local, organic, artisanal and highest quality producer…
…and what ever else helps you produce the best tasting dish–and food experience,you’re going to want to adopt the R-T-I process or wines picked by the R-T-I method to pick wine to serve with your food.
The limits of the theoretical approach…or, why it doesn’t get you the best result
The mental math doesn’t work or can go wrong. Maybe because of the solubilization and the nonlinearity of flavor combinations?
The limits of what’s in the store?
Most common technique vs. the R-T-I technique. What do you get with each. Part 1.
Many serious home cooks will go to the wine store and ask for a recommendation and the approach the wine stores typically use is the “think about the dish and think about what the dish needs, in terms of a wine” approach or “think about the dish and reason out what the dish needs”.
What should this method be called, the theoretical approach, the “reason it out” approach, the “on paper” approach? Let’s go with theoretical approach for now.
I show here that the theoretical approach gets at best so-so results and at worst really bad ones. The R-T-I approach, I think, gets a great, exciting result.
Watch.
(btw, I want to know what those wines are–#1-6)
I use this process to find wines that taste amazing with my food. Watch.
Here I did it for linguine and clams. Here’s what I discovered…