Can you use wine as part of a low-budget entrée? Sure, if you pick the dish and wine carefully, according to Nick Livingston, who bears the whimsical title of arbiter bibendi (judge of drinks) for Artisan Vineyards in St. Paul.
Livingston, who grew up in south Minneapolis, taught English in Japan for more than two years before spending 13 months thoroughly learning the wine trade in London. Back in the Midwest again, he and his wife, Jill, spend their spare time seeking out Japanese restaurants and cooking together.
They suggest pork adobo as a budget-conscious entrée, paired with Famega, a reasonably priced Portuguese red. The delicious result is under $2 a serving for the entrée. Splash a little more in the dish as it's cooking, if you like, but save enough to drink with the meal. Be sure to allow enough time for the pork to marinate.
Other good wine bets would be Spanish or Italian reds, nothing too subtle, Livingston noted. The website for Artisan Vineyards is www.artisan vineyards.com.
Anne Gillespie Lewis is a Minneapolis author.
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