Wine Bar Food

I love food and I love wine, but I must admit that I'm not one to ask about pairing what with what...I'm like the person you often overhear in an art gallery or museum..."I don't know much about it, but I know what I like".

And, like my father before me and many others, I love nibbling. At a wedding or other affair, I'm the one gobbling up all the hors d'oeuvres, leaving no room for the main course. At restaurants, I'm often happiest ordering several small appetizers to feast on. It's why I'm a sucker for Tapas, Cichetti, or whatever other name you want to give Bar food...which brings me to...

Wine Bar Food, Meditteranean Flavors to Crave with Wines to Match
by Tony Mantuano and his wife Cathy, a perfect pair themselves... he's chef-partner at Spaggia in Chicago and she's the wine expert. So it's no surprise that this book not only shares great recipes from all over the Mediterranean, but has lots of information on wines of each region as well.

The book takes us bar hopping with stops in Venice, Milan, Florence, Rome, Naples, Seville, Barcelona, Nice, Lisbon and Athens. Fantastic recipes make every meal a party, complete with nibbles, mains, cocktails and great descriptions of wines of each region.

For example, let me walk you through the section called Athens - The first Wine Bar. Start with Mediterranean Lemonade made with ouzo, honey syrup (there is a recipe for that too), fresh mint and, of course, lemon juice while you decide on the menu....

• Taramasalata with Salmon Caviar (my personal fave Greek appetizer);
• Fava Bean Puree with capers and arugula;
• Whipped Feta and Roasted Red Pepper Spread, perfect on crackers or pita;
• Greek Pizza with Feta, Black Olives, and Oregano;
• Roasted Artichokes with crushed red pepper flakes and lots of garlic (I'm drooling, just writing about it);
• Flaming Ouzo Shrimp for that famous "OPA!!!" moment;
• Oven-roasted Greek Potatoes with Skordalia (heavenly potato garlic dip...also one of my favorite Greek dishes);
• Spicy Chicken Wings with Tzatziki Sauce;
• Grilled Marinated Lamb Chops with giant White Beans, flavored with lots of rosemary and garlic.

And while you're waiting for the waiter to bring your selection...you can read Cathy's helpful wine explanations to make sure you make the right wine choice to match the food.

If that doesn't entice you...how about this very simple, very easy to make at home...

Steak Tagliata with Arugula
from the Florence -Enoteca Toscana

I don't know about you, but I'm about to take my own tour through the Mediterranean without the luggage. The hardest part will be figuring out where to start.