DelcoReviewSpring2017 - 17

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ADVENTURES IN WINE PAIRING
W

e hear the term "Wine Pairing" and we casually
accept that we know what that means, however, let
me confuse you a little... Does wine pairing mean to
find a wine that pairs well with the food we are eating or does it
mean to have food that pairs well with the wine we are having?
Traditionally, it may have been to find a wine that will enhance
or complement the taste of the food. Today, however, the interest
in wine had grown by enormous proportions and for many
serious wine drinkers and collectors, especially with higher
dollar wines, they want food that will add to the enjoyment of
that Sixty Dollar ($60.00) bottle of wine that they have been
saving for a special occasion. This is further magnified when
the wine is $100-$500.00 a bottle. Dr. Frank D'Elia, an avid
collector of Bordeaux and Burgundy wines, says "When I open
a thirty year old bottle of Ducru Beaucaillou, I am appreciative
that I and my friends will have the honor of experiencing this
work of art that has been carefully stored for three decades; the
food that we choose to accompany it has to be right."
The truth be told, our present day fascination with the
culinary arts has also grown comparably. For these reasons, this
author will take the position that wine pairing today involves
matching wines and food with equal consideration.
Before we get into some fun, no holds barred wine pairing,
let's consider the traditional rules. After all, we have to know the
rules to break them. We've all heard that White wine pairs with
fish and that Red wine pairs with red meat; the following are
some more of the traditional rules:
* Light bodied wines with light, less hearty foods. Heavy
wines with more robust dishes.
* The start of the meal should be accompanied by a light
wine or Champagne (Sparkling wine).
* Sweet dish, sweet wine. (Sometimes a sweet wine can
be used to cleanse the palate when eating spicy food)
* The food should not be sweeter than the wine.
* Low alcohol wines with spicy food.
* High acid foods pair well with dry wines.
* If the food would benefit by lemon, serve it with a dry
to medium White wine.
* Salt in food can mellow out a dry, tannic, or astringent
wine. ( It makes the wine taste sweeter)
* The wine should never overpower the food and the
food should never overpower the wine.

The traditional rules (a/k/a Fun Wine Facts) should not be
casually swept aside, many are based on science and have very
real affect. Yet, human beings have always had a rebellious
nature and we tend to think outside the box, thus the term "rules
were meant to be broken."
Let's face it, some people like Red wine, and White wine,
not so much. They enjoy Red wine with red meat, however they
also enjoy Red wine with seafood. The same can be said for the
White wine drinkers who prefer to drink white wine with that
prime rib. Let your own palate be your guide.
There are some very tasty benefits to pairings, let's try a few:
* Stilton or Bleu cheese on a cracker. Follow it up with
a mouthful of Sauterne, Muscato, or other sweet wine,
such as an Ice wine. Generally, tastes in the wine
should match the tastes in the food, however, this is a
great (and delicious) example of how a wine and a food
can enhance or complement, in this case with
contrasting tastes.
* Chinese or Indian food paired with a Petit Syrah on the
Red side, or a Gewurztraminer or Riesling on the
White side.
* Smoked salmon with a White Burgundy, Chenin Blanc,
Cabernet Sauvignon or Bordeaux Blend.
* Sauvignon Blanc, Champagne, a dry Riesling, or even
an unoaked Chardonnay with fried chicken.
* A hamburger or a Red sauce pasta dish with any Red
wine, especially Cabernet Sauvignon, Zinfandel,
Shiraz or Barolo.
* Pizza and salads pair well with Red or White, any
wine.
* Ice cream Port wine. Brownies and Port wine.
It is important to know that not all foods pair well with wine,
when they do, your wine and food will bring out the best in
each. Enjoy the Harmony of Flavor!

*

Submitted By: "Someone in the Know!"

Spring 2017

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