Wine and food matching is easy when you’re talking restaurant-level food, however what about the things we consume every day?
| Wine matching does not have to include haute cuisine– home cooking can choose white wine, too.
Pushed for cooking time or perhaps you simply elegant some basic food? Still keen to open a bottle of something nice?
It can be quite difficult to match red wines to the easier meals you are most likely to prepare in your home, instead of some fancy dining experience. Comfort food seldom features an ideal white wine match, however triggered by my Valentine’s Day supper this year, I’ve come up with a handful of tasty options.
Champagne and fish and chips: daily luxury
This was our mix of option for the night of February 14. We went to the drier, more citrussy end of the spectrum with a JL Vergnon Murmure Brut Nature Blanc de Blancs. The flavors integrated well with the fish, the acidity contrasts the batter, while the yeasty scents balance with it. I ‘d caution versus going too tough with the salt and vinegar, however. And the different permutations of side dishes for fish and chips can trigger problems.
Our side of coleslaw (not something for an English fish and chips purist) was too sweet, to the point I had questioned if the Champagne was corked (my cleverer Valentine disagreed). A fast mouthful of a little left over Albarino to get rid of the sugar, then staying with the centerpiece, made all the difference.
The drier styles of Champagne seem like they should be perfect for seafood and fish. But I ‘d choose a Brut with five or more grams per liter sugar in the dose, if I wished to play it safe. Blanc de Blancs or Chardonnay-dominant cuvées would still be my preference.
Prosecco is a more than appropriate substitute. Furthermore, a more commonly readily available Extra Dry variation (really less dry than a Brut) might well cope much better with sauces and side dishes than a lot of Champagnes.
Oaky whites and grilled cheese
An excellent alternative for Netflix marathons, and other casual nights in. This pairing is likewise my recommendation for people who select to prevent oaky Chardonnay (typically after trying it without food,) but have a bottle on the shelf to consume.
Cheeses such as cheddar, edam, and gruyere are the most safe best. The fruit tastes of the white wine are comparable to quince jam, and the vanillins in the oak dovetail with the fats and nutty mouthwatering flavors of the cheese to provide a lovely aftertaste. Blue cheeses are a little more hit and miss, perhaps more due to salt levels than bacterial differences. I find that Stilton sets well with an oaked Chardonnay, as will much of the creamier blues.
Tandoori and Riesling: the capture of lemon
Among my food and white wine pairing mantras is “if you might squeeze a lemon over it, opt for a citrussy white wine”. This is how I arrived at matching Riesling with Tandoori spices, and it’s a winner.
I would tend to opt for at least an off-dry version to manage any heat. You may get away with a drier Riesling if you have deli chicken with a moderate dusting of spice, instead of the full-on Indian restaurant experience.
In one London tasting with the Mosel super star Dirk Richter of Max Ferd. Richter, I ran the risk of a diplomatic event attempting this out. After we had actually tasted through the variety, we completed the evening by going back to the initial Zeppelin cuvée, and matching it to tandoori chicken and veggies.
Herr Richter was doubtful, but an excellent sport. I have actually convinced myself that he did not dislike the combination.
Sangiovese and mushrooms: a classic combination
I believe the earthy, savory nature of mushrooms goes especially well with Sangiovese. Add an edge by finishing them in the pan with a slug of red wine vinegar.
An excellent Chianti or Brunello is often served with mushroom risotto, with the red wine’s acidity cutting through the cream. Meat eaters can make that the side and go complete send out Tuscan with Bistecca Fiorentina, or choose pork chops instead.
(Ham and) mushroom pizza is another excellent bet, with fairly benign mouthwatering tastes. I ‘d choose more obviously fruity, softer red if spicier garnishes are included, or for a blended vegetable pizza which contains more tomato, capsicum or perhaps tough-to-match artichoke.
There a plenty of kinds of fungis to try that need to work well with Chianti; porcini are an obvious option, although a few of the Asian staples can be less effective, according to my taste buds a minimum of.
Fungi are likewise friendly partners to mature bottles of red. The wine author Michael Broadbent frequently described consuming fine old Bordeaux wines with mushrooms on toast.
Sweet with dessert: red wine as the sauce
One can quickly think of how luscious caramel-laden Moscatel Sherry or Rutherglen Muscat will integrate well with vanilla ice cream. Jazz it up with some fresh fruit or saves to make a trio of vanilla, zingy fruit and caramel. Or save the effort and go for rapberry ripple.
If utilizing chocolate I would tend to opt for a less sweet variation. I would prevent caramel sauce as it is more likely to take on the white wine instead of complement it.
If you can spare a couple of minutes in advance, try a high end variation on a daily Spanish classic, which utilizes more everyday Moscatel white wines. Get a fistful of raisins and soak them over night in a percentage of your sticky. Put the marinaded fruit over your ice cream, and serve with a glass of the wine.
Numerous other vanilla desserts are comparable to ice cream. A timeless baked cheesecake is also a fantastic alternative. Again you could jazz it up with berries, or some apple sauce.
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