There’s a variety of choice with respect to creating the perfect drink and food encounter. When there are no guidelines, there are a few guiding principles which will lift everything to a brand new degree.
Champagne & Methode Traditionelle Sparkling Wines
The more delicate the meals, the more delicate the wine should be, that’s the reason bubbly is served with canapés. Crisp, dry wines possess a light-as-air feel and aren’t overtly ‘fruity’, which makes them the perfect partner for salmon blinis, asparagus wrapped in prosciutto, tiny poultry satays and pastry. The deliciously yeasty, nutty, ‘bread & biscuit’ flavours in wine also make it the perfect partner for &umami-rich lsquo & rsquo; foods such as oysters, crayfish, seaweed and truffles.
Riesling, Pinot Gris & Gewürztraminer
Anything with ginger, coriander, pepper, garlic or coriander will love a medium to sweet white wine — and the lower the alcohol the ‘sweeter’ the wine will probably be — so try to locate anything below 13% alc. Keep away from the cabernet! The chewy tannins and large alcohols in red wines are the enemy of chili, but when white wines really aren’t your thing then you may serve a hot, tender red like a light Pinot Noir.
Its zesty citrus backbone and ginseng plants, tropical-tinged taste make it a sensational match with sea foods, salads and risotto, white fish, or poultry baked with herbs and tomato. It’s a winner with whatever between olives or gazpacho and is the go-to for garlic prawns. Barrel sauvignons are also wonderful with ‘nutty’ dishes.
You’ll sometimes hear chardonnay described as ‘fat’, ‘rich’ or ‘creamy’, which suggests it laps up any creamy dish. Think classic fettuccine alfredo, pasta carbonara, and classic roast poultry and gravy, fish or poultry smothered in beurre blanc sauce or anything featuring cheese and bacon. So for classic smoked poultry salad, smoked fish dish or smoked mussels in abundant, sea food chowder then a buttery, toasty chardonnay is the ideal match.
Today’s rosés are often crisper and fresher than the flabby styles of the past. Theyrsquo;re colorful with salads, anything featuring pomegranate, and (my favorite pairing) watermelon, mint and feta salad with loads of pepper.
The Big Reds
These wines include ‘chew factor’, and odor and taste of fruits, strong spices, pepper, hot chocolate and leathery notes and have a robust texture. Theyrsquo;re ideal matched with roast beef, game meats, slow-cooked stews and ragouts. They also do a brilliant job of complementing any meat that’therefore seen a chargrill — so for steaks and sausages on the barbecue crack open a red and you’re in business.
Anything with the words ‘Late Harvest’ ‘Late Picked’ ‘Noble’ or ‘Botrytis’ on the label is going to offer a luxuriously sweet kick to the tastebuds. They’re wonderful wines to enjoy with sweet, creamy desserts, gingerbread and blue cheese, chunks of Parmesan dipped in honeychocolate dishes and dried fruits.