What is Alpana Singh’s favorite food-and-wine pairing?
That’s hard to say just because the way we eat is so diverse. These days, you don’t tend to eat the same thing over and over and over again. Some of the more memorable ones — I love beets and pinot gris. There’s something about the earthiness and sweetness of beets that pairs very well with the unctuousness of a pinot gris, specifically from Alsace. I think you can’t get much better than a nice juicy steak — I mean we are in Chicago, and we are a steak town; so a juicy cabernet with a well-prepared steak. Sometimes it’s just as simple as that.