During the food fair, I paired Cabernet Sauvignon with French Baguette Olive oil dip. This dish may not have an origin, since it is very affordable to people in the past, and doesn’t require many cooking techniques, therefore it is hard to tell which country invented this way of eating. But Baguette is a long, thin loaf of French bread starting in the 18th century. I choose this dish because it is easy to make but at the same time, it requires some effort and knowledge in finding a wine that complements this dish. One of the major challenges is making sure the bread is as fresh as possible, I woke up early and went to the local bakery to buy to freshest Baguette, it is still lukewarm when I brought it to the food fair. I made the bread dip by using extra virgin olive oil, black pepper, salt and some minced garlic. Pairing this with 2018 Little Giant Cabernet Sauvignon is quite extraordinary, This wine variety usually is full-body, very alcoholic, medium-high tannin and low acidity. The olive oil in the bread may create an oily feeling to people, and the high alcohol content in this wine can mix with oil the pretty well making the mouthfeel less oily, at the same time, the low acidity in the wine also creates a vinegary taste to the bread but it also does not take over the flavour of bread and olive oil. 30ml Shot glasses are provided for people who want to try this dish, Baguette and the olive oil dip are presented in two plates. The result during food fair is pretty well, almost all the Baguette slices are eaten, however, due to the fact that people have to pour the wine by themselves, only have of the bottle is finished.
