{"id":113,"date":"2018-08-18T00:41:38","date_gmt":"2018-08-18T04:41:38","guid":{"rendered":"http:\/\/rdilauro.com\/CarpeVino\/?p=113"},"modified":"2018-12-11T10:33:32","modified_gmt":"2018-12-11T15:33:32","slug":"food-and-wine-pairing","status":"publish","type":"post","link":"https:\/\/rdilauro.com\/CarpeVino\/2018\/08\/18\/food-and-wine-pairing\/","title":{"rendered":"Food and Wine Pairing"},"content":{"rendered":"

\"\"<\/a><\/p>\n

\u00a0Food and Wine Pairing\u00a0 \u00a0 \u00a0Stolen from the Wine Folly<\/strong><\/p>\n

    \n
  1. The wine should be more acidic than the food.<\/li>\n
  2. The wine should be sweeter than the food.<\/li>\n
  3. The wine should have the same flavor intensity as the food.<\/li>\n
  4. Red wines pair best with bold flavored meats (e.g. red meat).<\/li>\n
  5. White wines pair best with light-intensity meats (e.g. fish or chicken).<\/li>\n
  6. Bitter wines (e.g. red wines) are best balanced with fat.<\/li>\n
  7. It is better to match the wine with the sauce than with the meat.<\/li>\n
  8. More often than not, White, Sparkling and Ros\u00e9 wines create contrasting pairings.<\/li>\n
  9. More often than not, Red wines will create congruent pairings.<\/li>\n<\/ol>\n

    But it is also very subjective in terms of the likes and disk likes of individuals. The above set of sort of golden rules are important to remember, but that does not mean you can not alter any of those.\u00a0 \u00a0 This goes back to when people said that You had to serve white wine with fish and red wine with meat<\/strong>\u00a0 \u00a0I am very glad that semi-rule has basically been eradicated.\u00a0 You drink the wine you like with the food you like.\u00a0 That being said, follow some tips\/rules and principles you can create a marriage in heaven between food and wine.<\/p>\n

    I have paired this wine types with food types over the years.\u00a0 \u00a0While they might not be everyone’s first choice, it was the marriage<\/em> between both the food and wine that made me select what I did.<\/p>\n

    Pinot Noir<\/em>:\u00a0 \u00a0You can serve this with just about any meal, meat, fish, spicy, etc.\u00a0 I like to use it for most of my barbecues.\u00a0 Be it pizza grilled , salmon grilled, or a simple burger.<\/p>\n

    Chardonnay<\/em>:\u00a0 I love it best with Roasted Chicken<\/p>\n

    Sauvignon Blanc:\u00a0 \u00a0<\/em>My shell fish wine.\u00a0 I especially love it with Lobster, but I have enjoyed it so many times with steamed clams,\u00a0 clams and linguine<\/p>\n

    Sancerre:\u00a0\u00a0Even though a Sancerre is essential a Sauvignon Blanc, to me it has more body and a bit of French crispness that is lacking from most other Savigunon Blancs.\u00a0 I love to pair his with Shrimp, especially Shrimp Scampi.<\/p>\n

    Zinfandel:<\/em>\u00a0 My favorite pairing.\u00a0 A bold Zinfandel from Lodi and a Rack of Lamb.\u00a0 The Rack of Lamb I serve with a Fresh Rosemary\/Garlic Zinfandel reduction.\u00a0 The fullness and spice\/pepper from the Zinfandel just goes great with the Lamb.<\/p>\n

    Cabernet Sauvignon\/Bordeaux:\u00a0 <\/em>\u00a0I love this wine with any red rich piece of beef.\u00a0 \u00a0Prime Ribs, Filet Mignon, NY Stip Steak, etc.\u00a0 \u00a0My favorite pair is a French St Emillion Bordeaux with a perfectly cooked Chateaubriand.\u00a0 \u00a0The first time I had this was at a French restaurant in Manhasset, Long Island.\u00a0 \u00a0 The meat just melted in my mouth, no need for a knife and the wine was a 1964 Chateau Clos Fourtet.<\/p>\n

    Pinot Grigio<\/em>:\u00a0 \u00a0I serve this with almost any light pasta dish, especially those with a cream sauce.\u00a0 \u00a0I like the crisp and acidity when served with something like Fettuccine Alfredo.<\/p>\n

    Syrah or Shiraz:\u00a0<\/em> With a real spicy BBQ dish.\u00a0 I love making Chicken wings that are marinated in a wine glaze containing Ghost Chili Peppers.\u00a0 \u00a0Now, since those are the HOTTEST peppers in the world, I really needed something to tame the heat.\u00a0 \u00a0If it wasnt for a Shiraz, I would probably opt for a crsip IPA!<\/p>\n

    There are so many more, as time goes by, I will probably add to this list.<\/p>\n

    For several years I ran 7 course wine dinners for about a hundred people.\u00a0 \u00a0I would select the wine theme\u00a0 (ie Champagne, CT Wines, Wines from Argentina, etc) and then I would work with the caterer in coming up with the best food course to serve with my wine.\u00a0 \u00a0This was a give and take procedure with several trials before I got exactly what I wanted.\u00a0 \u00a0I was fortunate enough to be able to tap into my son’s skills, since he is an established formal chef.<\/em><\/p>\n

    I still remember one dinner when I was serving\u00a0 Susana Balbo Signature Malbec\u00a0 with \u00a0Bife de lomo (tenderloin) along with a\u00a0Chimichurri sauce.<\/em><\/p>\n

    \"\"<\/a><\/p>\n

    Everyone who tasted the meat and drank the wine thought it was one of the best combinations that they have ever had.\u00a0 \u00a0That is what I always strive for when pairing food and wine<\/p>\n

     <\/p>\n

    Some Food and Wine pairing I have enjoyed over the years<\/strong><\/p>\n

    Oysters with a French Loire Valley Muscadet
    \nRack of Lamb with a California\u00a0 Old Vine Zinfandel with fresh rosemary sauce\u00a0 Clams\u00a0 over Linguine with a chilled Italian Gavi
    \nAny Italian pasta dish (with or without cheese) with a Barbera d’ Asti
    \nCaviar with Champagne
    \nLobster with Sauvignon Blanc
    \nRoasted Chicken with a full bodied, medium oaky Chardonnay
    \nEscargot with a French Sancerre<\/p>\n

    The list could go on and on.\u00a0 But again its really up to your taste.\u00a0 \u00a0Try to look for wines that will compliment the food.\u00a0 \u00a0 \u00a0To get really in depth knowledge of Food and Wine pairing, I suggest you visit\u00a0
    \n    https:\/\/winefolly.com\/tutorial\/getting-started-with-food-and-wine-pairing\/<\/a>
    \n<\/span><\/p>\n

     <\/p>\n

    One last statement, one of the best marriages made in heaven is<\/p>\n

    \u00a0 Rich Chocolate with a Full bodied Cabernet Sauvignon<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    \u00a0Food and Wine Pairing\u00a0 \u00a0 \u00a0Stolen from the Wine Folly The wine should be more acidic than the food. The wine should be sweeter than the food. The wine should have the same flavor intensity as the food. Red wines pair best with bold flavored meats (e.g. red meat). White wines pair best with light-intensity … <\/p>\n

    Continue reading “Food and Wine Pairing”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-113","post","type-post","status-publish","format-standard","hentry","category-food-and-wine"],"views":247,"_links":{"self":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/comments?post=113"}],"version-history":[{"count":1,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/113\/revisions"}],"predecessor-version":[{"id":3206,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/113\/revisions\/3206"}],"wp:attachment":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/media?parent=113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/categories?post=113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/tags?post=113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}