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Archive for the 'Wine and Food Pairing' Category

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

Hosting a Wine Tasting Party: 10 Tips and Tools

 
Friday, December 5th, 2008 at 6:17:37 PM
by Francis J., Wine Enthusiast Companies

Wine Tasting PartyThere’s much talk about wine appreciation as a social exercise—a way to connect with friends and family while learning about a topic that’s undeniably entertaining. Hosting a wine tasting party sets a stage for fun exchanges and surprising discoveries. Add flavorful food to the mix and you pretty much guarantee a good time for anyone with a pulse. But how to plan it? Wine tasting parties needn’t be a study in luxury—many of the best gatherings are simply organized, and don’t break the bank, making them an ideal choice for tight times.

Wine Wisdoms #2: How to Cook with Wine

 
Wednesday, November 12th, 2008 at 12:22:13 PM
by Erika S., Wine Enthusiast Companies

Cooking with WineCook with quality wine. It seems logical that one would use a cheap wine for a recipe- what a waste, right? Not so. Of course you don’t want to use a first growth Bordeaux to make a reduction, but it is never a good idea to use a cheap wine when you cook either. If you don’t want to drink it, why would you want your food to be slowly simmered in it? Go with a decent, mid-range wine. Typically dryer, less aromatic wines are better for cooking. Chardonnay is always a safe bet for white wine because it’s the least aromatic grape and is typically dry. If your recipe calls for red wine, Cabernet is a good choice. When your meal is ready, serve it with a similar wine to what you used in the dish otherwise you risk a clash of flavors. Keep it simple.

For more information on Wine and Food pairing, consult our newly released Wine Enthusiast Wine & Food Pairings Cookbook.


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