Saturday, June 28, 2014

The Perfect Match: Food and Wine Pairing Tips

For centuries, good food has typically been enjoyed with fine wine – not just any slab of meat with any sort of drink, mind you. There’s just something exquisite and artistic about pairing the right dish with the right bottle of wine; a quality that cannot be expressed in mere words, but rather one that must be experienced, tasted, and felt. So the next time you hit your local winery’s restaurant for a nice dinner to cap off the day, be sure to keep these pairings in mind:

Champagne and Salty Food

If you’re craving for a celebratory glass of bubbly, then look no further than salty finger-foods to go along with it. A bit of saltiness offsets and balances the sweetness of champagne.

Sauvignon Blanc and Tangy Sauces

The beauty in drinks like Sauvignon Blanc or Vinho Verde is their zippy aftertaste that will surely leave you reaching for a bite. In this case, choose tangy foods with sauces, like scallops with grapefruit onion salad.

Chardonnay and Fish

Fish, particularly fatty fish dishes, is the best to pair with a refreshing glass of Chardonnay. A nice bowl of shrimp scampi should go well with it, too.

Pinot Noir and Earthy Flavours

Pinot noir is one of the most versatile and food-friendly wines around, so you can pair its nice strawberry and raspberry taste with anything from stuffed mushrooms to dishes like beef tenderloin, mushroom lo mein, or maybe a nice, cheesy pizza.

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