DISQUS

DISQUS Hello! Another Wine Blog is using DISQUS, a powerful comment system, to manage its comments. Learn more.

Community Page

Another Wine Blog

A discussion of wine, beer, food and stuff.
Jump to original thread »
Author

Pairing Food With Wine (and vice versa)

Started by jpower · 10 months ago

There is so much misinformation out there about how food and wine should be paired up. Let’s start with the most widely stated “rule.” We’ve all heard that red wine goes with red meat and white wine goes with fish and poultry. This is pairing at its mo ... Continue reading »

7 comments

  • Jon Bjork

    1 year ago

    I'd almost say it's more important to consider how a wine will pair with the person you're with, than with the food. I've got family members that have problems with nice dry wines, preferring anything sweet. It would be a waste to open a bottle of Bordeaux for them, but they'd be very happy with a white Zin.
    reply
  • Omyword!

    1 year ago

    I never thought about pairing with the sauce, until I read this post. Then I imagined filet mignon with Bearnaise sauce and thought about an oakey chardonnay and went, "uh, yeah!" Thanks for the tip!
    reply
  • Joe Power

    1 year ago

    Jon, that is an interesting point. While I doubt it will change how I pair food and wine, it is something to think about. There is no way that I am serving a white Zin to anyone with anything under any circumstances, but perhaps planning the menu by taking my guest's tastes into consideration, and then matching wine to that is something that I will take into account more. Food for thought. BTW, all wine (except white Zin) goes with food for thought.
    reply
  • Joe Power

    1 year ago

    Omyword (great name, btw), thanks for stopping by, and you're welcome. Your example sounds delicious.
    reply
  • Papa Lou

    1 year ago

    On a more micro level, I've found that pretty much any wine with a note of fruit in it will pair well with a sauce/glaze that has the same, no matter what the protein may be.

    I got a big bottle of mango-curry grill sauce from some local gourmet shop as a gift last summer (it lasted me a solid month's worth of grilling sessions), and when I paired it with a pinot noir with a note of cherry, a fruity shiraz or a crisp, sweet Reisling, it worked very deliciously. When I paired it one time with a big, sturdy, tannic Cab, it didn't work at all, despite the fact that Cabs and curry usually match up well.
    reply
  • Joe Power

    1 year ago

    Good point, Papa Lou. Matching the right note in the sauce and the wine can make almost any food and wine pair up.
    reply
  • Kathleen Lisson

    1 year ago

    Great article! I look forward to reading more.
    reply

Add New Comment

Returning? Login