Welcome back, fellow historical diners. Last time, you joined me in comparing a fine selection of Union generals to food. Today, we’ll be examining some of their southern counterparts. Let’s dig in!
Robert E. Lee – Aged, Fine Red Wine with a Side of Steak
Consider the following: red wines are often consumed with red meats such as steak. Steak can be enjoyed in any number of ways, from a backyard barbecue to the finest of dining establishments. In this sense, steak is the former Confederacy, ranging as it did from the most rural farmers to the opulent planters.
In memory, Lee is the Confederacy’s classic companion: the red wine to the red meat, though perhaps one better suited to a classier setting. A dish stereotypically and frequently associated with masculinity, paired with an emblem of class. When considering a general frequently held up as the ideal gentleman of the South, could such a combination be any more fitting? Continue reading “Crack Open a Bottle of General Lee – A Second Course”