Tasting with Alexandra Stang and Matthew Dulle
GuildSomm Podcast
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A Taste of a Macerated Orange Wine
I think that's one of the trickiest pairings is that kind of bitter component that you'd find in chicory. And to use something that is, say like super fruity that you may do so with another savory item, it doesn't work as well with that. I feel like you need some asturgency to match asturgency, but it's a real fine line to walk because you can easily overdo the astringency as a whole. Mm hmm. It accumulates on the palate of like the bitterness of the chicory with the tannin. So yeah, I can see why that would work, but also it would take a lot of
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