White wine and food matching is simple when you’re talking restaurant-level food, but what about the things we eat every day?
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| Wine matching doesn’t need to involve haute cuisine– comfort food can opt for white wine, too.
Pushed for cooking time or possibly you just expensive some simple food? Still eager to open a bottle of something good?
It can be quite tough to match red wines to the easier meals you are most likely to prepare in the house, rather than some fancy dining experience. Comfort food rarely includes a suitable red wine match, however prompted by my Valentine’s Day dinner this year, I’ve developed a handful of tasty options.
Champagne and fish and chips: daily high-end
This was our mix of option for the evening 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 level of acidity contrasts the batter, while the yeasty fragrances balance with it. I ‘d caution versus going too hard with the salt and vinegar, nevertheless. And the numerous permutations of side dishes for fish and chips can cause problems.
Our side of coleslaw (not something for an English fish and chips purist) was too sweet, to the point I had actually questioned if the Champagne was corked (my cleverer Valentine disagreed). A fast mouthful of a little left over Albarino to remove the sugar, then staying with the main event, made all the distinction.
The drier styles of Champagne look like they ought to be best for seafood and fish. But I ‘d opt for a Brut with 5 or more grams per liter sugar in the dosage, if I wanted to play it safe. Blanc de Blancs or Chardonnay-dominant cuvées would still be my preference.
Prosecco is a more than appropriate replacement. Furthermore, a more typically offered Additional Dry variation (really less dry than a Brut) might well cope better with sauces and side dishes than the majority of Champagnes.
Oaky whites and grilled cheese
A terrific alternative for Netflix marathons, and other casual nights in. This pairing is also my suggestion for people who pick to prevent oaky Chardonnay (typically after trying it without food,) but have a bottle on the rack to consume.
Cheeses such as cheddar, edam, and gruyere are the most safe best. The fruit flavors of the wine are analogous to quince jam, and the vanillins in the oak dovetail with the fats and nutty mouthwatering flavors of the cheese to offer a lovely aftertaste. Blue cheeses are a bit more hit and miss, perhaps more due to salt levels than bacterial distinctions. I find that Stilton pairs well with an oaked Chardonnay, as will a lot of the creamier blues.
Tandoori and Riesling: the capture of lemon
One of 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 got to matching Riesling with Tandoori spices, and it’s a winner.
I would tend to choose a minimum of an off-dry variation to deal with any heat. You might get away with a drier Riesling if you have deli chicken with a moderate dusting of spice, rather than the full-on Indian restaurant experience.
In one London tasting with the Mosel superstar Dirk Richter of Max Ferd. Richter, I ran the risk of a diplomatic occurrence attempting this out. After we had 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 hesitant, however an excellent sport. I have encouraged myself that he did not hate the combination.
Sangiovese and mushrooms: a classic combo
I believe the earthy, mouthwatering nature of mushrooms goes particularly well with Sangiovese. Include an edge by finishing them in the pan with a slug of red wine vinegar.
A great Chianti or Brunello is frequently served with mushroom risotto, with the wine’s level of acidity cutting through the cream. Meat eaters can make that the side and go full send Tuscan with Bistecca Fiorentina, or opt for pork chops rather.
(Ham and) mushroom pizza is another great bet, with relatively benign mouthwatering tastes. I ‘d go for more obviously fruity, softer red if spicier toppings are included, or for a mixed veggie pizza that contains more tomato, capsicum or even tough-to-match artichoke.
There a lots of kinds of fungi to try that need to work well with Chianti; porcini are an apparent choice, although a few of the Asian staples can be less successful, according to my taste buds a minimum of.
Fungi are likewise friendly partners to mature bottles of red. The white wine author Michael Broadbent often described taking in fine old Bordeaux white wines with mushrooms on toast.
Sweet with dessert: red wine as the sauce
One can easily envision how luscious caramel-laden Moscatel Sherry or Rutherglen Muscat will combine 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 opt 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 rather than complement it.
If you can spare a few minutes beforehand, try a high end variation on an everyday Spanish classic, which uses more everyday Moscatel white wines. Get a fistful of raisins and soak them overnight in a small amount of your sticky. Put the marinated fruit over your ice cream, and serve with a glass of the wine.
Many other vanilla desserts are comparable to ice cream. A timeless baked cheesecake is also a fantastic alternative. Once again you might jazz it up with berries, or some apple sauce.
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Source: https://www.wine-searcher.com/m/2022/02/comfort-food-and-wine-matching