Wine and Food?

As you'll notice, the beverage in title of this blog is not the one most commonly associated with fine food.

Largely it's that I'm too poor for the pour. I recognize that wine expresses so much of what I love about things I can put in my mouth: slowness, tradition, regionality... But I can rarely bring myself to fork over the cost of a day's worth of food for a single bottle of wine. (One of the reasons I'm draw to homebrew t'ej, pictured at top.)

But Eric Asimov's article in this week's NYT food section made me think twice. Consider the following:

"...in my scattered tastings of 2007 Chablis here at home, mostly straightforward village-level Chablis at that, I’ve found the sort of beautifully etched wines that can send even the most unimpressionable Chablis lover floating up among aromas and images of oyster shells, crushed rocks, limestone and chalk."

He continues:

"With its pale yellow color, bordering on green, and its chalky aromas, the Servin brings to mind images of earth — white earth — the sort of limestone soils and fossilized oyster beds found in the best Chablis plots."

Chalk? Limestone? Oyster shells? It makes my teeth hurt. I want it.