Does it ever occur to you that wine – food pairings resemble relationships? People meet, become friends, and throughout their friendship, they conjure the best qualities of each other.
With food and wines as with friends, one must be careful in the process of making the right choice.
Going beyond the routine when selecting the right wine for a meal, would be a risky adventure. It is perfectly acceptable to be on the traditional zone, but pairing food to wine too precisely will narrow the options and take away most of the fun.
Normally, figuring out what wines goes with what food should not be something to be fretting around. Such a concern, however, arise considering the circumstances: you are about to cook dinner or lunch as enjoyable as possible for guests or family.
The way wine and food define personality and character should be seen as a valuable lesson when twinning the two of them.
You may want to think of the wine you want to serve, followed by the image of the food you think that goes with it; or do the reverse – food thinking followed by wine selections. Once you have intellectualized everything, the selection becomes a little easier.
Certain foods rely on certain drops styles, of course, but try to show flexibility in the process. Choose the wine that offer unexpected remarks on food flavors and strength, rather than reflecting them.
For instance, asparagus often pair beautifully with Sauvignon Blanc, as both have strong flavors, but a risotto can smooth things out a little. A glass of fruity Chardonnay, however, will counterpoint the vegetal yet strong tones of the asparagus.
It is worth considering the concept of balance when matching food to wine without causing any distress. For instance, one may fully enjoy a pork chop in the company of paprika baked potatoes having a red wine such as decent Bordeaux or any California red wine.
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At Christmas, also, when strong flavors of side dishes and meats are presented, a fruity red Dry Creek Valley Zinfandel or a plump even velvety Burgundy will work like the obvious choice. A white Gewurztraminer will might complement the obvious.
When it comes to balance chocolate desserts, as meringues or chocolate puddings, the wine should be sweet. A sweet, summery wine with a gentle bubble, a floral – grapey aroma such the mild Moscato/Muscat of Austria or California allows the complex flavors of chocolate come together.
These wines are also low in alcohol which makes them easier to drink, and more refreshing in warm weather.
Another way of twining food and wine is by staying geographically connected as a part of local symbiosis. Wine areas might specialize in a certain wine style and fresh ingredients – from meat to vegetables or cheese.
When both wine and food come together from the same land, the combined effect always works exceptionally well, with a natural, powerful sense of community.
There is always a feeling of mystery in this whole love affair between food and wine. Every time something unexpected and glorious is ready to unfold and deliver nothing less than pure pleasure.
And if you are not a wine lover, you may cook good cocktails with a blender for frozen drinks.