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I understand the business of pairing wine with food can
you may find yourself fond of a particular wine or a for
dinner that would make an ideal pairing for your wine. It
really isn't quite as difficult to pair the two together as
you might think, it just takes a little practice and
When I look for recipes to match with a particular wine
trying to find a wine to pair it with, I look for common
themes. I'll explain. Say for example, I am preparing a
creamy lobster thermidor. This dish tends to be thick
and creamy and lobster likes butter, or I should say,
"loves butter." If there is one style of wine in the entire
universe who's flavor profile leans towards the buttery,
creamy side, it would have to be an oaky Chardonnay.
These two pair brilliantly together. If you wanted to take
chocked full of bright acidity. Why you ask? Because
seafood just seems to sing with acidic flavors like lemon
and citrus.
Here is another direction you can go in. Pinot Noir has a
silky texture, Salmon and tuna both have silky textures.
Zinfandel wines are wild, fruity and tangy, so is barbecue
meats. A peppery Shiraz makes a screaming pair with
meats seasoned with a black pepper crust. See how easy
the different wine styles, the easier it will become for you
to make an educated guess as to what food will work with
which wine. (Wow, did I really just cram five words that
start with the letter "w" together)
So for you newbies and those of you looking for
something different that you may not have thought of, I
have created these pages to help you find recipes to pair
with the wine styles listed below. Bon Appetit!
you may find yourself fond of a particular wine or a for
dinner that would make an ideal pairing for your wine. It
really isn't quite as difficult to pair the two together as
you might think, it just takes a little practice and
When I look for recipes to match with a particular wine
trying to find a wine to pair it with, I look for common
themes. I'll explain. Say for example, I am preparing a
creamy lobster thermidor. This dish tends to be thick
and creamy and lobster likes butter, or I should say,
"loves butter." If there is one style of wine in the entire
universe who's flavor profile leans towards the buttery,
creamy side, it would have to be an oaky Chardonnay.
These two pair brilliantly together. If you wanted to take
chocked full of bright acidity. Why you ask? Because
seafood just seems to sing with acidic flavors like lemon
and citrus.
Here is another direction you can go in. Pinot Noir has a
silky texture, Salmon and tuna both have silky textures.
Zinfandel wines are wild, fruity and tangy, so is barbecue
meats. A peppery Shiraz makes a screaming pair with
meats seasoned with a black pepper crust. See how easy
the different wine styles, the easier it will become for you
to make an educated guess as to what food will work with
which wine. (Wow, did I really just cram five words that
start with the letter "w" together)
So for you newbies and those of you looking for
something different that you may not have thought of, I
have created these pages to help you find recipes to pair
with the wine styles listed below. Bon Appetit!
| White Grape Varietals Albarino Chardonnay Gewurztraminer Pinot Gris/Grigio Riesling Sauvignon Blanc Semillon Viognier White Burgundy (Chardonnay) |
