Introduction
Some people make culinary experiences a nightmare with strict and unbendable rules. According to Mark Roemer Oakland, you can have a great wine with almost anything you want. However, there are a few recommended and time-tested pairings that would alleviate your wine tasting experience by a great margin. Here’s how you can pair wine with food:
The Pairings
1. Get hold of earthy or marine flavors –
Try pairing up your wine with recipes full of earthy flavors. For instance, truffles and roasted mushrooms taste great with Dolcetto or a bottle of Pinot Noir. Those ingredients help you reach the depth of flavor of fine wine.
You can also pair up your wine with fresh marine flavors. Ingredients like shrimps and salmon go great with silky whites. If you have a bottle of Chardonnays from Chile, California, or Australia you can pair it up with most types of seafood. Don’t forget to include that rich sauce.
2. Try salty snacks or red meat –
Fortunately, people who don’t like dry sparkling wines are in the minority. A bottle of Spanish cava or brut Champagne has a distinct lingering sweet taste. Hence when you pair them with salty snacks, they create magic in your palate. Something like crispy Udon noodles along with seaweed salt would look great beside your glass of champagne.
Red meat is a classic pairing choice when it comes to wine. Bordeaux, California Cabernet, and Bordeaux style blends have tannins in them that are quite prominent at the first sip. When you pair them with red meat like lamb chops, your palate gets refreshed after every bite.
3. Tart dressings and cheesy delights don’t disappoint –
Wine from Spain and Portugal differ from the taste that comes from the French and Italian valleys. Hence you need to pair them up with something different. Sauvignon Blanc, Verdejo, and the likes of Vinho Verde have a zippy taste that can overwhelm most types of food. That’s why you should pair them with tangy goodness like onion salads, scallops with grapefruit, and more.
Cheese is the king of wine pairings. No wonder wine and cheese shops have taken over San Francisco. Depending on the type of cheese you can pair them with both red wine and white wine. To avoid confusion, you can also take the easy route and pair a cheese platter with Dry Rosé wines. They have the fruity character and mild acidity that can be found in both red and white wine. If cheese platters aren’t your thing, you can have an Italian cheese sandwich with your wine.
4. Barbeque sauce can do no wrong –
Chicken wings or anything that has been brushed with barbeque sauce can be paired with wines that have a bold taste. Wines like Shiraz, Malbec, and Côtes-du-Rhône go great with barbeque chicken drumsticks that have been coated with sesame seeds.
Conclusion
Mark Roemer Oakland believes that you should try out these amazing wine and food pairings to make your next wine tasting session a bit more pleasant.
