Another Wine Blog - Latest Comments in Pairing Food With Wine (and vice versa)

Re: Pairing Food With Wine (and vice versa)

Kathleen Lisson — Fri, 07 Mar 2008 11:13:19 -0000

Great article! I look forward to reading more.

Re: Pairing Food With Wine (and vice versa)

Joe Power — Wed, 05 Mar 2008 22:23:46 -0000

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

Re: Pairing Food With Wine (and vice versa)

Papa Lou — Wed, 05 Mar 2008 13:24:04 -0000

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.

Re: Pairing Food With Wine (and vice versa)

Joe Power — Wed, 05 Mar 2008 09:50:40 -0000

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

Re: Pairing Food With Wine (and vice versa)

Joe Power — Wed, 05 Mar 2008 09:47:05 -0000

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.

Re: Pairing Food With Wine (and vice versa)

Omyword! — Wed, 05 Mar 2008 07:51:03 -0000

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!

Re: Pairing Food With Wine (and vice versa)

Jon Bjork — Wed, 05 Mar 2008 02:46:27 -0000

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.