Image : http://www.flickr.com
Pairing wine and food is always a challenge, especially with the different diets that many people today, both in terms of ingredients and cooking methods. Which wine for example, is served with sushi and Indian curry?
But begin we start with something more traditional. Everyone knows that cheese and wine together like Fred and Ginger compliment, go together like peas and carrots, right? Well, it really depends on what kind of cheese and wine.
HardCheeses such as Gouda or age Mimolette are wonderful, with an age of great Bordeaux or Syrah. As a complement to blue, Roquefort and Sauternes, a classic combination, Stilton and Tawny port, blue cheese and, in general, Malvasia Madeira is usually a good bet. If you used a natural-rind goat cheese, Sancerre, Soave or work. For white, immature Brie or Camembert, are the best choice or a high-quality Chardonnay or white Rhone, and for earlier versions of these famousCheese, red wine is better suited to a young Syrah, Grenache, or St-Emilion. If bark with fresh cheese, like cottage cheese or mozzarella, then a simple Bordeaux blanc, white Rhone, Beaujolais and young people are all good choices.
Cheese is complicated, but Christmas dinner - turkey, sauce and all the trimmings - is simple. In my experience, there are two wines that go well with a traditional Christmas dinner: a fine Burgundy or Champagne Veuve Clicquot Vintage Rosé. Neitherof them cheap, of course, but hey, Christmas is a time to show off. The second, the recommendation is very specific that I got from Ed McCarthy, a recognized authority on Champagne. I followed his advice and I was surprised how well the combination worked. And fortunately, like champagne vintage go Rose, Veuve Clicquot cheap.
It 's time to look at food, what wines go with a little' less traditional. As I said in the introduction, ethnic cuisines are very popular in those days. If you need a sushi food, Japanese or other, I suggest you stick with Japanese wine. Koshu, a white wine from Sauvignon Blanc Japanese namesake, which is connected, is a perfect match for sushi.
A wine that works really well with Korean barbecue is a powerful California Petite Syrah. Korean barbecue is a favorite with my family and we usually have a bottle of EOS Estate Reserve Petite Syrah with him.
For ThaisThe food, when the dominant flavor you are trying to pair lemongrass and ginger, then what you want is a pungent New World Sauvignon Blanc (preferably from New Zealand), or Riesling - or Australia or a German Spätlese. For dishes with coconut milk, Australian Chardonnay or Verdelho, Alsace Pinot Blanc or Gewurztraminer or non-vintage champagne or cava, Spanish sparkling wine are all good choices.
If you are with Indian curry, try a medium-sweet white wine served veryCold, for example in South Africa Chenin Blanc, Pinot Blanc, Alsace, Champagne or non-vintage Cava. E 'can also go the other way and stress the grass with a curry very tannic red like Barolo or Barbaresco or a full-bodied Chateauneuf-du-Pape and Amarone. In general, however, white wines go better with warm and spicy, and you want to avoid especially tannic red.
At the end of things, I'd like to discuss or cook a favorite food, or betterStyle: barbecue. How is the food-wine pairings, it is difficult to grill to give a clear and simple answer to the question of what in wine should I serve? This, of course, first of all depends on what the grid, the answer is not the same for Tri-tip, shrimp and burgers. Another consideration is that it is a black tie or T-Shirt BBQ. If you want to be fancy, you can serve the steak with a classic Bordeaux, Pinot Noir blend with your AlaskanKing salmon or Alsace Riesling with your crabs and clams. If you are a more dressed down affair, and Zinfandel or Beaujolais are the best choice. One nice thing about Beaujolais is that, although there is a red wine, is served cold. This fact makes it a refreshing drink for a summer barbecue.
