February 03, 2009 - Caribe Cooler
Wine And Food Pairing
The basic golden rule is balance...neither your wine nor your food should be stronger than the other. Choose them to be complimentary to each other. A lightly flavoured dish should have a nice light wine, while food with depth and body can handle some of the heavier, more robust wine varieties. Simply think of your wine as a flavour enhancer, just as you would a spice, and strive not to overpower the tastes of either one. This is the one theme that underlies all the other nuances of food and wine pairings, of which there are many... If you achieve good balance, you have covered all the rest perfectly.
Here is a small list of how to pair wines with Starters and Deserts. My Free Ebook is available to download which will teach you how to pair your wine with all manner of foods and dishes. From Cheeses to Starters and from Meats to Deserts.
Starters etc
Green Vegetables - Chablis or Chardonnay
Caviar - Dry Champagne
Quiche - Pinot Gris, Dry White Burgundy, Pouilly Fume
Soups - Clear broth soups do not pair well with wine. Creamy or rich soups pair well with a Dry White Burgundy. Thick earthy soups pair well with a Pinot Noir or Beaujolais
Fruits other than Citrus
Pair with a Riesling, Gewurztraminer, Port, or Sauternes
Cheeses
Camembert, Brie, and other soft cheese that is not over ripe pair well with just about any red wine such as Red Burgundy, Zinfandel, and Cabernet
Dutch Cheeses such as Gouda pair well with the above mentioned wines as well.
Milder Cheeses fair better with a fruiter red wine such as Pinot Gris, Pinot Noir, or Beaujolais
Most Blue Cheeses have such intense flavours that a sweet wine is needed just to balance the flavours. A Late Harvest or Ice Gewurztraminer, Sauternes, or Johannesburg Riesling should do the trick. Milder blue cheese such as Gorgonzola pair well with a fruity red wine.
Goat Cheeses in general pair well with a dry white wine. Stronger goat cheese is paired better with a sweeter white wine, similar to the wines paired with blue cheese.
As a rule, red wines go well with mild to sharp cheese. Pungent and intensely flavoured cheese do well with a sweeter wine. A little history note: In European Countries it is customary to serve the best wine of the meal with cheese or a cheese course.
About the Author:
Written by Emma Brown - Author of WineandBeerMakingSecrets Ebook. My full free Wine and Food Pairing Ebook is available for download at http://www.wineandbeermakingsecrets.com
A Short Caribe Cooler Summary
Wine And Food Pairing
The basic golden rule is balance...neither your wine nor your food should be stronger than the other. Choose them to be complimentary to each other. A...
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