Issue link: http://read.dmtmag.com/i/744999
w w w. v w m m e d i a . c o m N o v - D e c 2 016 | V I N E YA R D & W I N E RY M A N A G E M E N T 1 5 w w w. v w m m e d i a . c o m sake offerings along with the wine, beer and cocktails on the menu. OVERCOMING CHALLENGES Eduardo Dingler is the corporate bever- age director for Morimoto Restaurants, and he oversees the beverage programs at Chef Morimoto's numerous locations. Based at Morimoto Napa, Dingler tries to s a freelance writer, I sometimes find jobs, and jobs sometimes find me. One job that found me was writing for a Minnesota-based cooking mag- azine seeking to add a bit of wine content. This particular magazine was one of the perks people receive with membership in the Cooking Club of America, which essen- tially is targeted at Midwestern moms, stay-at-home or working, who have to feed a couple of kids at the end of the day and need some really straightforward recipes to keep things interesting. I'd lived in the Twin Cities for a long while and had written for the Minneapolis Star Tribune for several years, so I was a pretty good fit. What really intrigued me about the evolving content of this magazine was how steadily Asian and Latin flavors were infusing recipes aimed at middle America. These recipes had ingredients like fish sauce, soy sauce, sriracha, ginger, ser- rano and jalapeño chiles, and even chipo- tle. Sure, some of the recipes were a little dumbed-down, but they also were creep- ing steadily toward the real thing. The influences of Asian and Latin cui- sines have enhanced the most white bread kitchens in Minnesota and Iowa. They also have very much influenced high dining in America, since it's not uncommon so see MARKET WATCH TIM TEICHGRAEBER + Asian and Latin flavors are now major components of everyday American cuisine. + Wine isn't a traditional accompaniment to these foods, but is find- ing its way into upscale Asian and Latin restaurants. + Spicy chiles, soy, fish sauce, sugar, miso and the like can present real trials for wine pairing, but creative sommeliers embrace the challenge and find appealing matches. + Wine isn't the best match for every dish. Some traditional pairings, like sake with sushi, might be preferable. + Dry and off-dry Riesling is extremely popular, as are medium-weight reds, while oaky whites are disfavored with these foods. AT A GLANCE Upscale restaurants offering Asian and Latin cuisines are shaping modern wine lists. A Challenging Pair