In ancient Babylon, the bride’s father would supply his son-in-law with all the mead (fermented honey beverage) he could drink for a month after the wedding. Because their calendar was lunar or moon-based, this period of free mead was called the “honey month,” or what we now call the “honeymoon.”
READ MORE »Posts in category FOOD AND WINE PAIRING
FOOD & WINE PAIRING
There is also one important factor that one should always remember when matching wine with food - Cuisine from a particular country or region will inevitably pair best with the wines native in that country or region. This is largely due to the fact that wine and cuisine grow up together in a country. Where this is [...]
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BEEF BOURGOGNE WITH RED BURGUNDY Much of the synergy in this match is due to the fact that the stew is prepared with the wine being served with it. This is really true of any dish cooked with wine – the match will be best if the dish is prepared with the same wine being [...]
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GRILLED BEEF WITH CLARET Claret, or more formally, red wine from Bordeaux is often tough, tannic and highly earthy and complex. These elements pair wonderfully with the gamey, robust intensity of the grilled beef. This is especially true in the case of dry aged beef and older Claret. The rich complexity of the beef blends [...]
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Oysters with Chablis Chablis hails from Burgundy, France in a region where prehistoric, fossilized seashells make up most of the lower soil strata. Here the grapes are infused with the taste of chalk and the sea. What could be better to pair with the briny, chalky flavors found in fresh, raw oysters? Nothing, I think. [...]
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Foie Gras with Sauternes Like a marriage made in Heaven, foie gras finds its perfect complement in the company of the famed white dessert wine from Bordeaux. What probably makes this pair work best is the sweet, honeyed character of the wine combined with its naturally high acidity that cuts through the rich, fattiness of [...]
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There are a number of foods that always pose the greatest challenge when paired with wine. Here are a few: Vinegar or vinegar-based sauces Vinegar is wine that has been acted on by a bacteria called acetobacter, which turns the alcohol in the wine into acetic acid and water. Another term for the process is [...]
READ MORE »The Five Rules for Matching Wine with Food
Look for compatible weights and bodies. The essence of this rule embodies the age old ‘red wine with red meat, white wine with fish and white meat”. In its simplest form, make sure the weight and body of the dish is consistent with the weight and body of the wine. Look for compatible acidity levels. When pairing [...]
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2nd Principle: The Five Basic Taste Sensations Sweetness: Related to amount of residual sugar in both foods and wines; sensed by taste buds located towards at the tip of the tongue Sour/tartness: Degree of acidity in both foods and wines (more so in whites than in reds); tasted at the center and sides of the tongue Saltiness: Not a [...]
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