This global culinary journey pairs five distinct, world-renowned wines with iconic regional dishes, curated by chefs who embody their local culinary heritage. From European, Asian, African, South American, and North American terroirs, these pairings tell a story of tradition, innovation, and flavor, showcasing, for example, Italian, Chinese, Indian, Mexican, and French influences.
1. Europe (Italy - Tuscany) & Maria Luisa Scolastra
- Wine: Villa Roncalli Chianti Classico.
- Story: A commitment to ancestral Umbrian tradition, utilizing local products, kitchen garden herbs, and traditional oil presses.
- Dish: Handmade pappardelle with wild boar ragù, representing rustic, seasonal cooking.
2. Asia (China - Sichuan) & Chef Dave Fuhrman
- Wine: Dry Riesling from Ningxia (China).
- Story: The elevation of Chinese cuisine from humble origins to a globally respected art form, balancing intense flavors (mala) with complex, subtle wine pairings.
- Dish: Mapo Tofu with Sichuan peppercorn, highlighting the harmony of hot, spicy, and savory.
3. Africa (South Africa - Stellenbosch) & Chef Martin Liz
- Wine: Pinotage from Stellenbosch (South Africa).
- Story: The story of Pinotage—a 1925 cross between Pinot Noir and Cinsault—showcasing South African innovation and distinct smoke-and-berry flavors.
- Dish: Cape Malay Curry with tender lamb and aromatic spices, reflecting the fusion of African and spice-route influences.
4. South America (Argentina - Mendoza) & Chef Leandro Minelli
- Wine: High-altitude Malbec (Argentina).
- Story: The rugged, passionate story of cooking with fire (the Seven Fires technique), emphasizing texture and pure flavor over complexity.
- Dish: 12-hour slow-cooked Patagonian Lamb with chimichurri, embracing the Argentinean soul of fire-roasted meat.
5. North America (USA - California) & Chef Jeniffer Cornell
- Wine: Napa Valley Cabernet Sauvignon (USA).
- Story: The triumph of Californian wine (1976 Judgement of Paris), defining American luxury with precision, elegance, and, at The French Laundry, meticulous, ingredient-driven, and refined cuisine.
- Dish: "Oysters and Pearls" (Sabayon of Pearl Tapioca with Oysters and Caviar), symbolizing impeccable technique and luxury.
