Successfully Pairing Food And Wine For A Great Meal

Wed, 17 Jun 2009 00:00:00 -0400

Pairing food and wine can be a tough task for even the most experienced sommelier. Ingredients such as artichokes, asparagus, eggs or highly acidic foods are notoriously tricky. A few simple rules, though, can make the process relatively painless and very enjoyable. 1) Rely on regional connections. Hosting a Spanish tapas party? Buy wines from Spain. Serving a salad with aged goat cheese from the Loire Valley? Pop open a bottle of Sancerre, the regionâ€™s famous Sauvignon Blanc. It's only natural for food and wine that share the same geography to complement each other, because they also share the flavors of their environment. Today, you can score wine from halfway around the world with ease, whether online or at your local liquor store. 2) Match a complex wine with simpler food and vice versa. When youâ€™re sipping a big, dramatic, full-bodied Cabernet, does anything really taste better than a simply grilled steak with a touch of salt and pepper? If you have a rich and complex wine, let it be the star of the show. On the other hand, complex food with lots of layers, textures and spices typically benefit from a simpler style of wine. **End Summary** Topics: wine reviews]]> french wines]]> red wines]]> champagne]]> chardonnay]]> pairing food wine]]>]]> About the Author: ]]> Gerard Flemming is a wine specialist residing in the city of Los Angeles. Visit Supplewine.com for more information on Pairing Food & Wine .

Articles by Gerard S Flemming on ArticleSnatch.com

Successfully Pairing Food And Wine For A Great Meal