Whether it's a red, white or blush wine we all have our favorite. But did you know that pairing it with certain foods can enhance your tastebuds' experience while other foods can detract from or conflict with the flavor of the wine? Foodandwinepairing.org provides insight on what to consider when you're selecting wine and food pairs, whether for a bachelorette party, bridal party brunch or a gift for the newlyweds. Here are just a few examples from the site.
Bourdeaux: This red wine tends to pair best with red meats and strong cheeses. Avoid pairing it with seafood or dishes flavored with citrus, cream or vinegar.
Champagne: This celebratory wine has a wide range of rich, full, light, dry or sweet varieties which typically go best with caviar, lobster, oysters and lightly buttered chicken. Foods that will detract from champagne's flavor include strongly flavored red meats, sauteed scallops, smoked salmon and rich, creamy sauces.
Chardonnay: This rich and full flavored white wine pairs well with lobster, full flavored fish like sea bass, shrimp, white meats, avocado, spinach and squash. Sauces with butter, basil, cream, garlic and saffron are must-haves with this wine. Just don't pair it with hyper-flavored fish such as tuna or anchovies, red meats or highly acidic sauces such as barbeque, lime or tomato.
Port: Typically an "after dinner" wine, its rich and sweet flavor pairs well with chocolate, blue cheese or even a celebratory cigar. This wine is often not paired with food because of its overpowering flavor.
Zinfandel: The robust flavor of Zinfandel harmonizes best with flavorful spicy dishes. Stick with meats like beef, pork and sausage in sauces and side dishes with either tomato, pepper, basil or oregano. Avoid serving it with seafood, chicken or turkey as well as buttery or creamy sauces.
xo, Alaina
No comments:
Post a Comment