Dim Sum & Bordeaux


Clearly, I’m not pro photographer, but I do have a pretty nice camera and I do sometimes manage to take a decent photo with it.  I want to be so good at photography.  I really do.  I have made a few weak-ass attempts to really learn how to be awesome at it, but I haven’t been able to really commit to anything long-term.  I won’t bore you with the details.  I plan to get to it one day.

In any event, despite my non-professional status, because Max is what we jokingly refer to as “food famous” he was asked to write a blurb about where he enjoys drinking Bordeaux wines for Eater so I got to take some pictures to accompany his writing.

It was cool because it was just an excuse for us to go to Yank Sing and enjoy some dim sum, as we often do on weekends.  We embarrassingly took a bunch of super stagey photos and drank good wine and enjoyed yummy food, so all in all, it was a lovely morning.


Max enjoys drinking wine with just about everything, hence our new dog named Roulot, and it is pretty trendy these days to pair wine with unexpected, generally low-brow foods for that cool dichotomy effect.  Since Max enjoys almost all Asian cuisine, he was excited to share his musings about pairing a Bordeaux Blanc with our typical dim sum order, particularly har gow and xiaolongbao, rice noodles with pork, shrimp and chive dumplings.



And yes, I took every single one of those pictures, so I’m a little bit proud.  Power couple! haha.  The photos above are ones Eater didn’t use, save the top photo of Max, so I thought I’d share them here.

If you’d like to check out Max’s writing on Eater you can find it here.



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