WINE/FOOD PAIRING 101…MAKING THAT GLASS OF WINE REALLY COUNT
Having a glass of wine a day is actually considered healthy by world health organizations. Now , it is our decision on how we want to choose our glass of choice and by doing some reading on wine/food pairings I am hoping that the information below will help you make that decision much more confidently. So go ahead and read up on what you will be eating out or cooking at home so that you can enjoy the “right” wine for that ever delicious meal. Enjoy and let me know how it goes!
PAIRING FOOD WITH WINE…
( For more information on this topic please go the above attached linked) Information courtesy of Wine.Zeani.com ; They have a very elaborate website that is ALL about wines and the history of wine.
Basic wine selection rules dictate that white wines are best when paired with fish or poultry and red wines with steak or spaghetti. But beyond these very obvious choices, selecting a certain style of wine (varietal) and country of origin will bring a new sophistication to any dinner party, restaurant meal or social event. But how will you know which wine to serve with what?
Firstly, Balance is everything. Food and wine should harmonize. You probably won’t want an overpowering Shiraz with your delicate lobster, nor would you enjoy a dainty Chablis with those BBQ’d ribs.
Here are a few pointers for selecting just the right wine.
1. Pair strong flavors together –
If you’re going to be enjoying big flavorful foods like barbequed ribs, you’d probably be happiest with a red wine which is big and fruity, possibly with an oakiness or vanilla flavor. A good choice might be a Shiraz from Australia or a Zinfandel from Northern California. A delicate red wine like burgundy, (pinot noir), would be overpowered by this cuisine.
2. Spicy foods love sweeter wine –
With an abundance of exotic foods from foreign lands tempting our palates, we want to experiment with the cuisine of India, Thailand and all other Asian nations. An excellent choice with fiery foods and their delectable sauces are the sweeter white wines. Gewürztraminer, Rieslings and the whites from the Alsatian region of France provide a wonderful marriage of tastes.
3. Season, style body and weight all matter –
During the colder months you may crave heartier foods like a beef stew, pot roast or brisket. Serve these rich and meaty foods with som
ething robust like a cabernet sauvignon or Shiraz. Likewise, in the summer months when you’re eating lighter, (egg dishes. salads, fresh produce and fresh fish), choose a Pinot Grigio or one of the fabulous rose wines from the south of France to enhance the foods of the season.
4. Foods and wine from the same country most often work well together.
If you’re ever in doubt, keep in mind that foods and wines from the same county generally work extremely well together. Traditional French bistro fare is wonderful when paired with a Rhone wine or Beaujolais. While a good Chianti is ideal with Italian foods such as succulent veal dishes or pasta. Spanish wines are a terrific match with traditional chorizo sausage, manchego cheese and tapas, and those juicy California wines are superb with the fresh and delicious cuisine of the Bay area.
Light-Bodied Reds- ( Rose`s , Sangiovese, Beaujolais): Creamy soups & pastas, fatty fish, chicken or turkey.
Medium-Bodied Reds- ( Chianti, Pinot Noir, Bordeaux, Red Burgundy, Dolcetto, Cabernet Franc, Rioja): Creamy soups & pastas, chicken or turkey, pork and veal.
Full-Bodied Reds– ( Cabernet Savignon, Syrah, Shiraz, Malbec, Zinfandel): Beef, lamb, duck, pork & veal.
Light- Bodied Whites– ( Pinot Grigio, Sauvignon Blanc, Muscadet): Fried foods, nuts, shellfish, seafood & light flavored fish.
Medium-Bodied Whites– ( Riesling, Semillon, Savignon Blanc): Shellfish, fatty fish, chicken or turkey.
Full-Bodied Whites– ( Viognier, Gewurztraminer, Chardonnay): Creamy soups & pastas, cheeses, shellfish, pork and veal.