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Wine Wisdoms #17: Food and Wine Pairing Basics

 
Monday, January 19th, 2009 at 5:27:11 PM
by Erika S., Wine Enthusiast Companies

Food and Wine Pairing CookbookFood and wine pairing can be as simple or as complex as you’d like. The goal is to focus on the flavor components of the wine and harmonize them with those of your food. Typically more heavy foods such as steak, pair well with bold wines like Cabernet Sauvignon. Lighter foods like sea bass therefore, might make a great pairing with Sauvignon Blanc. It’s not as basic as red wine with steak and white wine with fish though. Preparation also plays a big role. A heartier fish like swordfish, prepared in a rich sauce can be a nice pairing with a light red like a Pinot Noir. While swordfish in a lemon, butter sauce could be a nice match with Chardonnay. Experiment with various combinations and find what works well for you. There are no right or wrong answers.

Need a place to start? Here are some great combinations, as featured in Wine Enthusiast Magazine’s Wine & Food Pairings Cookbook. It’s over 30% off for a limited time.

Avocado, Tomato and Spinach Crepes with New Zealand Sauvignon Blanc
Bouillabaisse with a Spanish Rose
Pork Chops with Pinot Noir Demi-Glace with Oregon Pinot Noir
Wild Rice Salad with Mushrooms with Cabernet Franc
Duck Breast with Caramelized Apples and Red Burgundy

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