At one end of this spectrum is a complete lack of patience for the entire exercise. “I eat what I like. I drink what I like. Just open the bottle, and let’s dig in.”
At the other end is the scrupulous search for the ultimate pairing, where every nuance of vintage, flavor, body, acidity, tannin and oak treatment of the wine is scrutinized.
A good “Pairing” requires that the food course and the wine go together. Chef’s and sommeliers work to pair individual dishes with different wines in hopes of enhancing the flavor of both the food AND the beverage. Because it’s a more subjective process that an exact science you have plenty of creative space to explore but here’s a few tips…
The wine should have the same flavor intensity as the food.
Red wines pair best with bold flavored meats (red meat).
White wines pair best with light-intensity meats (fish or chicken).
Bitter wines (red wines) are best balanced with fat.
It is better to match the wine with the sauce than with the meat.
More often than not, White, Sparkling and Rosé wines create contrasting pairings.
More often than not, Red wines will create compatible pairings.
Remember, the wine world is far too rich to drink only what you know you like. Exploring that world is part of the fun. All our local wineries will be happy to suggest the perfect pairings to go with their wines and many of them will offer locally sourced and prepared pairings to tempt your palate.
At the other end is the scrupulous search for the ultimate pairing, where every nuance of vintage, flavor, body, acidity, tannin and oak treatment of the wine is scrutinized.
A good “Pairing” requires that the food course and the wine go together. Chef’s and sommeliers work to pair individual dishes with different wines in hopes of enhancing the flavor of both the food AND the beverage. Because it’s a more subjective process that an exact science you have plenty of creative space to explore but here’s a few tips…
The wine should have the same flavor intensity as the food.
Red wines pair best with bold flavored meats (red meat).
White wines pair best with light-intensity meats (fish or chicken).
Bitter wines (red wines) are best balanced with fat.
It is better to match the wine with the sauce than with the meat.
More often than not, White, Sparkling and Rosé wines create contrasting pairings.
More often than not, Red wines will create compatible pairings.
Remember, the wine world is far too rich to drink only what you know you like. Exploring that world is part of the fun. All our local wineries will be happy to suggest the perfect pairings to go with their wines and many of them will offer locally sourced and prepared pairings to tempt your palate.