i am new to chowhounds and i must say you all love your food! what i dont see anywhere, however, are any recommendations/comments on wine programs within the GTA. i am curious to see what is being poured where and what its being served with and, also, unique lists or by the glass offerings.. what are some interesting offerings/pairings/lists/etc. i'll go first...
favorite list...oasi so carefully chosen(and deliberate). from portugal to greece and everything in between.
best match...parsi ribs and saint laurent at amaya. my second trip to amaya and that match blew me away. For me, saint laurent is unique in that its colour is so deep and the texture sandy and lush, but it is baby soft. the rib was braised in tomato , red wine and masala(not exactly sure of all the spices). the two were absolutely complimentary to one another.
oh yeah, why does everyone drink pinot grigio? you cant like it. it doesnt have life. (maybe if we start telling 'sommeliers the same they wont sell a $8 bottle for $44 anymore)
we get angry when mcewen sells mozzerella di bufala at double the price of whoever but we gladly dole out 50 bucks for unripe fruit in a bottle.
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