Feast restaurant (www.eatatfeast.com) is one of Tucson perennial favorites.  Doug always seems to have some delicious dishes to savor.  And with his wine store always packed, there is always a large inventory from which to choose.
 
I asked Doug recently to put together a couple of his menu favs and suggest a wine pairing.  He did one better.  He offered up three outstanding dishes, each with a pairing wine.

The first is his Pulled Pork “Pissaladière”~  A classic savory tart of caramelized onions, white anchovies, olives and fresh thyme, with the addition of braised pork and fresh spinach. Served with seasonal vegetables, this dish runs only $16.
 
For the wine, Doug suggests the 2007 Palamà “Metiusco” (Negroamaro/Malvasia Nera/Montepulciano/Primitivo,) Salento $31.  The wine offers up aromas of black cherry, plum and a hint of raison and earthy tones.

The second dish is the Basil-Scented Rainbow Trout with thinly sliced Speck and house-made basil-plum preserves. Served with buttermilk-cardamom fritters and watercress salad. (gluten-free); $16.50.

Doug suggests pairing this with a Chenin Blanc, specifically the 2008 Domaine des Aubuisieres “Cuvee de Silex”, Chenin Blanc, Vouvray.  From the Vouvray sub-region of the Loire Valley, the wine is a wonderful display of peaches and orange and a hint of almond.  Balanced with a cleansing minerality, this wine is the perfect pairing for trout.

To round out the array of dishes, try the Braised Veal Cheek with lemon-roasted potatoes, chimichurri sauce and seasonal vegetables; $19.  With the origin of the sauce from Argentina and Uraguay and found as well in Nicaragua and Mexico, the 2007 Bodegas Atalaya Garnacha Tintorera/Monestrell, Almansa DO is a fabulous match;  $25.

Tags: Feast