le 6 juin --
On a Friday, I sat in an open-air restaurant overlooking the Seine, I was astonished by two things: The first were the Dutch/German children on the bateaux mouches floating by. The second was the dish in front of me.
In order of importance: the children. As a lover of earnest whimsy, and a tendency to roll my eyes at all things blasé, it's a joy to return the waves of the people on the boat tour. They're enjoying their lives, gawking shamelessly, and imagining a life outside their usual. Paris is exceptionally beautiful at night. We are enjoying ourselves, why shouldn't we share it!
But they were really pushing it, these kiddos when pressed their bodies up to the barrier and waved their hands up and down like deranged weirdos... and it dawned on me... "6-7!" I covered my eyes in shame and hesitated before responding in return: "6-7!" and watched their little faces up. The lesson: brain rot transcends modern language, and I think that's beautiful.
I turned my attention to second order of business: a Beets, Leeks, and Deviled Eggs dip I'd decided to swing for as an appetizer. I was hosting friends from out of town, and I was supposed to know how to order.
And boy was I lucky. It was the best thing on the table. While there was technically no aubergine, it worked for all the same reasons a baba ganoush works: a creamy consistency, bitter greens, and an element to add both sweetness and a tangy acidity. The rich-but-light component was perfect for the sticky humidity and the light breeze we were experiencing.
The wine we drank was delicious, but not quite right. If I were to pair with either of these dishes, I might look to the Maçon, for a mineral driven, lightly oaked Chardonnay. In fact I may just need to have it again, to try it for myself.
To understand why some wines are popular, you need to eat outside of your usual... I will forever be reminded of my favorite pairing to date, a duck dish with the Soleil Le Rouge wines, a pairing that was simultaneously congruent and contrasting, and convinced me that while expert pairings are worth the splurge, you can find delight in even the humblest of meals.
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