Truth Is Out About Various Delicacies and Wine Pairing (Part 2 of 2)

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  • January 5th, 2018
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In our previous blog, we talked about some ongoing arguments and debates over wine and how you can pair your food and wine smartly (even if you are not a pro). Now, let’s take a look at various types of wine and some core principles of pairing it with different foods and appetizers.

The flavor of wine

One of the immense joys of wine is its sheer variety available, which is enough for all palates. White, rosé, and red wines build up their unique fragrances and flavor profiles with the influence of the atmosphere (climate & weather), mineral-rich landscape, sea, sunlight, and other environmental factors.E & J Gallo Winery – the world’s best-selling vineyard brand which is famous for its distinctive style in California, US. In addition to this, there are many traditional restaurants in Inland Empire, CA that serve luscious cuisine along with different flavors of wine.

Nevertheless, it’s not only Italian or French cuisines that go perfectly with wine, but also Mexican, Chinese, and American food complement the wines so successfully. So it comes as no surprise that fancy food shacks and traditional restaurants make a massive profit by serving local cuisine with wines. From light starters to good dining, various aromatic wines create a congruent pairing with a variety of food styles.

Muscat, Baco Blanc, Adalmiina, and Emerald Riesling make different and characterful white wines, while Alexander, Cabernet Pfeffer, Merlot, Campbell Early, and Pinot Noir offer flavor-filled and full-bodied red and rosé wines.

The Principles of food and wine matching

For a Pinot Noir (Red and blush wine)

Pinot Noir has an abundance of tropical fruit flavors, including roses, black cherry, berries, and currants. Its other characteristics include pleasing acidity, low tannins, and balanced finish. You can feel incredible aromas of forest floor, black tea, wild berries, and savory spices. The flavor of this wine dramatically depends on the wine making process, environmental factors, and the desires of the winemaker.

There are many varieties of Pinot Noir such as Light, Sweetly fruited, Rich, and Truffley pinots that create a swell combination with practically every dish. Because of its floral and delicate nature, Pinot Noir wine makes a perfect pairing with grilled white fish, light white meats, duck, various sweet or savory salads, and Asian cuisine. At 10.5 percent Alcohol by Volume (ABV), it’s great to consume on its own or to accompany a light meal.

In fact, depending on the dish, seasoning, and dipping sauces, this wine often matches well with spicy food, sashimi dishes, and other fishes. Additionally, Pinot Noir stands up to cuisines which are higher in acidity as it contains a high level of tartness and sourness. As a cheese lover, you get an extra reason to drink this fruity, fresh, and savory beverage as it pairs perfectly with a myriad of hard and soft cheese as well.

If you want to try a classic pairing, then go for roasted duck and full-bodied wine. It brings a warm flavor of spices and meat to join the wine’s frequent and earthy scent.

Some other food pairing suggestion with Pinot Noir:

Bacon stuffed mushrooms; roasted beef; grilled salmon steaks; roast pork; potatoes and herbs; brie, camembert, gruyere, and goat cheese; charcuterie, ham and other cold meats; and so on.

For a Sauvignon Blanc (white wine)

This tangy, appealing, and fruity delight lights up with a bouquet of fruits. Winemakers use various tropical fruits and other ingredients of their choice to prepare a well-balanced white wine. The wine’s flavors can be layered with honeydew melon, guava, peach, apricot, lemon, apple, mango, or other fruits. Sauvignon Blanc wines tend to be lighter-bodied with enough crisper and juicier jolt of acidity to soften the blend seductively and hold the whole concoction balanced nicely.

The wet stone minerality and signature zesty acidity act as super terroir for this wine. Sauvignon Blanc’s delicate salty and yeasty qualities carry through to the finish. And if we follow conventional wisdom, then pairing it with oily fish, fresh veggies, mild cheese, and light seafood dishes is a winner. So, sardines, mackerel, sole, and dishes with tanginess would complement Sauvignon Blanc beautifully. However, let’s think outside the box!

To cut through the full-fat lunch menu, a light and fresh glass or two of Sauvignon Blanc at 11.5 percent ABV is ideal. You need to understand what kind of dish would be better to complement the lemon freshness and the wild white’s other flavors.

Now let’s take a look at food pairing suggestion with ‘Wild White’:

For Minerally Sauvignon Blancs: Raw and lightly cooked shellfish like oysters and shell-on prawns; fresh crab and grilled fish; delicacies that contain raw or barely cooked tomato such as tomato consommé; sushi and sashimi; fried dim sum and smoked salmon.

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