Guest Author - Amy McDaniel

What follows is an excerpt from What to Drink with What you Eat: one of the inspiring beverage-pairing menus crafted by top sommeliers and chefs.

If you, like me, are intimidated by this menu, take heart. Pairings that are just as unique and exciting are within your grasp if you take a look at the book.

FRONTERA GRILL / TOPOLOBAMPO
Chicago, Illinois

RICK BAYLESS, CHEF
JILL GUBESCH, SOMMELIER

TASTING MENU

First Course

Sopes de Papa crispy little potato-masa boats filled with Sinoloa-style pork chilorio and served with three-chile salsa, grilled orange, queso anejo, and local organic baby greens
2003 Sella & Mosca, "La Cala" Vermentino, Alghero, Sardinia, Italy

Second Course

Sopa de Flores y Guias rustic summer soup of squash blossoms and young organic squash runners with smoked chicken, River Valley woodland mushrooms, and roasted tomato
2003 Quinta Dos Roques, Encruzado, Dao, Portugal

Third Course

Langosta con Salsa de Elote y Chile Chilaca pan-roasted fresh Maine lobster with creamy sweet corn-chilaca sauce, rustic mash (potatoes, parsnips, and celeriac), fresh local morel mushrooms, and grilled zucchini-chayote salad (with local green garlic and roasted poblanos)
2003 Vincent Giradin, "Les Narvaux," Meursault, Burgundy, France

Fourth Course

Birria de Chivo chile-marinated, slow-roasted Swan Creek Boer goat served in a crispy potato-masa sope with rich pan juices, braised lacinato kale, and runner beans
1999 Gran Reserva, Bodegas Tarsus, Ribera del Duero, Spain

Fifth Course

Best-of-the-day dessert sampler
1996 Marcel Deiss, Grand Cru "Altenberg de Bergheim" SGN Gewurztraminer, Alsace, France