Saturday, September 21, 2013

Pairing Wine and Foods

  1. One facet of cooking I've generally received difficulty with is discovering a fantastic wine bottles to go with my spicy dishes, a 'wine pairing'. I like to cook at least 4 huge dishes a full week and I'm a fan of spicy meals. Because transferring to Long Beach, my pals have gotten me into consuming bottles. Vino is some thing I've usually been interested in because I am aware they are able to complement a well-cooked dish when selected correctly. But because I lean in the direction of spicier dishes, I in no way truly thought you might pair a wine bottles successfully. Rather than experimenting I went to a regional the wine store on each day they had been getting their month-to-month bottles tasting. 
  2. How To Pair Wine With Food : Check out the video on this link:
  3. Rules for Great Wine and Food Pairings

    White Wines
  4. Champagne is perfect with anything salty:

    Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. That makes them extra-refreshing when served with salty foods.
  5. Sauvignon Blanc goes with tart dressings and sauces
  6. Tangy foods won’t overwhelm zippy wines like Sauvignon Blanc, Vinho Verde from Portugal and Verdejo from Spain.
  7. Grüner Veltliner when a dish has lots of fresh herbs
  8. Austrian Grüner Veltliner’s citrus-and-clover scent is lovely when there are lots of fresh herbs in a dish. Other go-to grapes in a similar style include Albariño from Spain and Vermentino from Italy.
  9. Pinot Grigio Pairs with light fish dishes

    Light seafood dishes seem to take on more flavor when matched with equally delicate white wines, such as Pinot Grigio or Arneis from Italy or Chablis from France.
  10. Chardonnay
    For fatty fish or fish in a rich sauce
    Silky whites—for instance, Chardonnays from California, Chile or Australia—are delicious with fish like salmon or any kind of seafood in a lush sauce.
  11. Off-Dry Riesling
    Pairs with sweet & spicy dishes
    The slight sweetness of many Rieslings, Gewürztraminers and Vouvrays helps tame the heat of spicy Asian and Indian dishes.
  12. Source: foodandwine, BY RAY ISLE, PUBLISHED OCTOBER 2009

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