Speaking of specific, Taste Buds & Molecules by François Chartier, a VERY SPECIFIC book released this year on how food works with wine on a molecular level led to this meal. Cheap 2011 Kim Crawford Sauvignon Blanc Marlborough ($15 – Wine Discount Center) was in the picture of the chapter on anise so we popped one. I don’t really want to read about r-carvone, estragole, s-carvone and menthol compounds again because it’s DRY stuff but this pairing went to strangely great heights. Still confused over all the molecular connections but after eating this, it’s a higher-level confusion.
http://www.chicagonow.com/food-wine/2012/12/our-top-17-pairings-of-the-year/#image/1