Photograph by Katherine Bish
Does a certain food truly get you in the mood? And even if it does, is it cause and effect … or just wishful thinking? We realize that much research has been done, but sooo much more needs to be. Experts tell us said research is best conducted during the coldest month of the year, so break off into teams of two, study the data below and grab a clipboard, a pen and some paper. Short of that, a Barry White CD will do.
THE WHAT: Raw Oysters
THE WHY: Not only do an oyster’s shape and mouth seem slightly suggestive, its salty and sweet flavors are closely related to TMA, the potent female pheromone. Oysters are also high in zinc, a vital nutrient for optimizing blood flow to a certain nether region.
THE WINE: Champagne offers bright acidity and a spritzy feel that complements oysters’ soft, creamy texture. A bottle of Billecart-Salmon Black Label Brut Réserve ($45 at Starr’s) will do just fine.
THE WHAT: Chili Peppers
THE WHY: Add some chili peppers to your favorite stir-fry, and indulge in the flavor that hurts so good. Chilies make lips swell and tongues tingle while releasing endorphins, the primary pleasure compound secreted by the body. Loaded with vitamin C and antioxidants, chilies’ heat can be balanced by sweetness.
THE WINE: Off-dry styles of Riesling from Germany, with their low alcohol and a bit of residual sugar, will tame the heat without taking away its warming effect. The 2005 J.J. Prüm Riesling, Wehlener-Sonnenuhr, Spätlese ($30 at Starr’s), from the Mosel Valley, is as easy to find as it is to drink.
THE WHAT: Truffles
THE WHY: Few foods have the intense and seductive aroma of truffles. Whether white or black, they enhance almost any food to the point of perfection. The indescribable smell evokes wild passion and pure hedonism. Try shaving white truffles from Alba on tagliatelle pasta with a burnt butter sauce, and you’ll see what I mean.
THE WINE: For white-wine lovers, nothing is better than white truffles and a bold, nutty Meursault. As this wine can be pricey, look for the 2005 Marc Colin Meursault ($65 at Parker’s Table). Red drinkers should look for Nebbiolo-based wines from Piedmont—like the 2004 Produttori Del Barbaresco ($35 at Parker’s Table)—which fill the mouth with red-fruit flavors of raspberry and cherry and hints of licorice, vanilla and tobacco.
THE WHAT: Chocolate
THE WHY: With different smells, textures and melting points, chocolate is a no-brainer for erotic stimulation. It even gives you a boost of anxiety-reducing serotonin, which can bolster other … shall we say … appetites. Myriad types of chocolate mean many wine applications.
THE WINE: Vintage port and even Banyuls are great matches for chocolate, but I like to go off the beaten path. The Broadbent Madeira, 10-year Malmsey ($40 at Parker’s Table) is the most versatile and keeps the longest after the bottle is opened (like three years!). It’s rich and sweet, with hints of caramelized orange peel and roasted nuts. Indeed, you’d have to be nuts not to indulge in this combination.
