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.
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!
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.
Joe Power
· 1 year ago
Omyword (great name, btw), thanks for stopping by, and you're welcome. Your example sounds delicious.
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.
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.
All Comments
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.