An Unlikely, Yet Perfect Pairing
by Jane Berg
I am admittedly late to the game here, but I tasted preserved lemons for the first time recently and it was a revelation. Originating in the Middle East, and used regularly in Indian and North African dishes, preserved lemons are salty, pickled, slightly fermented, tangy, savory, and sweet. I now keep a jar in the fridge to add a dash of umami to basically everything—heirloom beans, salad dressings, rice dishes, and even fish tacos. Since my cooking will never be the same, neither will my drinking. Due to its flavor profile, this one staple ingredient has piqued my curiosity further in the direction of Alsace. Here are just a few of the wines that work beautifully with my new favorite condiment.
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