the intersection of wine and food fills people with dread. Which wine should I
pair with my steak? I just found an amazing Merlot, what should I cook? There
is a lot of fear associated with food and wine pairing, but not a lot of simple
rules. Have you ever wondered why?
explode if “incorrectly” paired. There are no hard-and-fast rules when it comes
to wine pairing. If you serve a nice wine and a nice meal, you end up with
something nice. There are some simple tips, though, that can maximize the
experience. Ready? Let’s dive in.
light, like a lemon chicken? Maybe heavier, like a pot roast? The wine should
coordinate with this “weight” to some degree. That might mean a full-bodied Zinfandel
for that pot roast, or a Pinot Grigio beside the lemon chicken.
itself. Sure, a medium-rare steak doesn’t need a lot of accessorizing before it
jumps on my fork, but many times the sauces and sides play a major role.
Consider the totality of the meal when selecting the wine. A mild protein with
a rich sauce might take you to a buttery Chardonnay. Those BBQ ribs might work
well with a Zinfandel or Malbec. That sauce can stand up to some tannins, so
bring it on!
have one go-to answer: champagne! Salty snacks match well with the dry, bubbly
wonderfulness that is champagne, and don’t get us talking about chocolate
paired with champagne!
taste, plus a dollop of confidence, will make everything work out great. See
you at the next wine release party!
About the Author: John grills a mean steak and is always in the market for another wine fridge. Believes that if a winery has more than 10 employees, it's probably too big. Buys wine faster than he drinks it, but who cares?
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