Liquid highlights at Inox
Last night I had the pleasure of dining at Inox at a table for 6 overlooking the kitchen. The restaurant's name refers to the French word for stainless steel, and sleek touches throughout the restaurant, including a metal wine rack around my table, served as reminders of the unusual yet striking name.
But it wasn't just the food that impressed. I started out with a Campari and rhubarb-bitters based cocktail, and then moved onto the Inox Club. Its New Amsterdam Gin, Domaine de Canton, Lemon Juice, House Infused Syrup and club soda were refreshing and balanced, and it easily carried over to my amuse bouche and first course without overpowering.
All of John's wine pairings made sense, but one in particular stood out for me. I've long been a fan of Gewurztraminer, but sometimes their enticing peppery-ness is matched by a body that's too heavy, alcohol that's too high, and a taste that's too sweet.
For the red snapper dish I mentioned, John paired a 2007 Casata Monfort Gewurztraminer from Trentino, Italy. Since Trentino is in the northern section of Italy (i.e. close to the Alps), the climate tends to be cooler than other spots. So the Guwurz doesn't get overly ripe/sweet/hot. This wine had great acidity and a lighter body, yet didn't lack Gewurz's signature spiciness. I often pair these wines with Asian cuisine, and here the snapper's ginger-lemongrass broth was a perfect match.