Food and Wine Pairing - My Way!
November 2nd 2010 17:59
Nothing brightens up the Mediterranean inspired table more than a glass of wine, like a nice cabernet sauvignon. I really got into wine when we lived in California and learned a lot about food pairing and finding the ideal wine for the moment.
But, it doesn't have to be that complicated for you if you don't want. I tell people that wine is personal. You should drink what you want when you want it and not make apologies for it. Nevertheless, I thought I'd offer some basic tips. These are simply the things I like to do, you don't have to copy me if you don't feel like it.
With lamb and other heavier meat dishes, I tend to like a nice Pinot Noir. However, now that I am not in Monterey (an ideal climate for the Pinot Noir) grape, I find that I tend to like a nice Italian Merlot or a French Burgundy with these types of foods as well. In other words, if the pinot noir isn't from Monterey, I have a hard time liking it.
When I eat lobster, crab, and shrimp I tend to reach for chardonnay. It has some buttery undertones and I tend to prefer those that have been aged in French oak barrels. Don't know what I am talking about? Just grab any bottle and give it a try.
Shiraz is my go-to wine for barbecues, no matter what I am serving. Most Shiraz wines have a smoky undertone that I find goes very well with the charred flavors that permeate at an outdoor party. Everything thrown on the grill, even vegetables, is paired nicely with this wine.
This is just some information to get you started. I encourage you to try some wines when you eat and make notes about which wines you prefer with which types of foods.
But, it doesn't have to be that complicated for you if you don't want. I tell people that wine is personal. You should drink what you want when you want it and not make apologies for it. Nevertheless, I thought I'd offer some basic tips. These are simply the things I like to do, you don't have to copy me if you don't feel like it.
With lamb and other heavier meat dishes, I tend to like a nice Pinot Noir. However, now that I am not in Monterey (an ideal climate for the Pinot Noir) grape, I find that I tend to like a nice Italian Merlot or a French Burgundy with these types of foods as well. In other words, if the pinot noir isn't from Monterey, I have a hard time liking it.
When I eat lobster, crab, and shrimp I tend to reach for chardonnay. It has some buttery undertones and I tend to prefer those that have been aged in French oak barrels. Don't know what I am talking about? Just grab any bottle and give it a try.
Shiraz is my go-to wine for barbecues, no matter what I am serving. Most Shiraz wines have a smoky undertone that I find goes very well with the charred flavors that permeate at an outdoor party. Everything thrown on the grill, even vegetables, is paired nicely with this wine.
This is just some information to get you started. I encourage you to try some wines when you eat and make notes about which wines you prefer with which types of foods.
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