Word: wineing
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When they do manage to get a word in, the two highlight just what’s missing from the daily grind of undergraduate dining: joy. These people are unabashedly, deliriously, downright nerdily in love with food and wine. Just listen to Steve Edmunds talk about grapes. For this man, a visit to the vineyard is apparently tantamount to spiritual pilgrimage...
...Barrick, nearly all of the Harvest special events have sold out since they began in September, with the visit from blue fin tuna fishermen being a particular favorite. Like your Harvard education, though, Harvest edification comes with a price tag. The produce-oriented Harvest Reviews are $39; a wine tasting will run you $60. Outside of special events, however, Harvest has introduced a 15% discount for Harvard ID holders on food bills every night except Saturday, making dabbling in fine dining slightly more accessible...
...becomes abundantly clear that we’ve moved beyond the “white wine for fish, red for meat” school once Brennan begins explaining the reasoning behind each selection...
...match the wine with the food, not just by taste but also by smell,” says Brennan, adding that there’s an eye for balance as well as contrast...
Next, massive, seared diver scallops fresh from New Bedford, Mass. are served on a bed of angel hair pasta, smoked salmon and Chervil crème fraiche. The white wine that accompanies it is an upbeat blend of Marsanne, Rousanne and Viognier grapes. Brennan notes that Viognier, a temperamental grape with growing popularity, is a “fat grape, with a rich, unctuous quality. The crème fraiche will stand...