Pairing Wine With Summer Fruits And Vegetables
Joy! Summer produce begins to fill the bins in grocery stores and farmers markets stalls at last!
At Kendall-Jackson, the Farm-to-Table Dinner Series starts soon, with its diverse array of local ingredients that are used to highlight the Jackson familys California wines. Theres no better time than the summer to work on loving our veggies and fruits as so many of them blossom into their peak seasons over the next few months.
Whats one of the best parts of this summer eating mindset? Wine is made from fruit, too, so there is absolutely a place on the table for fermented juice!
The rise in plant-based diets is another good reason to investigate vegetable pairings with wine and fruit pairings with wine. Whether we or our family members or friends are eating vegetarian or vegan or even if were still accompanying our sides with poultry and meat, fruit and vegetables are occupying more and more real estate on our plates.
If roughage comprises more of our intake, we should think more about how those elements pair with the wines in our glasses. Maybe the sides are as important as the mains? Or, are the sides now the mains?
How Is Ros Made
Rosé sits in the middle of the white-red wine spectrum.
Many people mistakenly think that rosé is a blend of finished red and white wines. It is not. In fact, in France, such practice is illegal – except in the Champagne region. And even there, this blending is rarely used.
Rosé is instead made by altering or shortening a key step in the making of red wine – the “grape skin contact” stage. The winemaker incorporates the red-color of grape skins during winemaking, and stops that process before it fully goes to red-wine levels.
Here’s the thing — nearly all grape varietals yield clear juice. The color in nearly all wines comes from the skins, not the juice. With a rose, the color usually comes from grape-skin-contact with the juices, but the process is aborted before it would qualify as a red wine:
As a result, a great Rosé has the body of a red wine. But it’s served chilled, and is extremely refreshing.
Common varietals used are Grenache, Pinot Noir, Zinfandel and Tempranillo. The most common terms used to describe the flavor profile are grapefruit, strawberry, raspberry and blackberry.
Red Blend And Sharp Or Smoked Cheese
Wines made from a blend of red grapes are usually medium-bodied and well-balanced. With their fruit, herb, and spice flavors, red blends work well with smoked or sharp cheese because all the flavors become enhanced significantly. Red blend wine tends to work well with all meal options because it is considered well-rounded.
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Steak And Cabernet Sauvignon
Why they’re the perfect pair: Cabernet Sauvignon is high in tannin the substance that leaves a chalky sensation on your teeth and dyes your mouth dark after drinking. The fat in a steak stands up to tannins and softens their impact, and the meat’s bold flavor matches the big, fruity flavor of the wine.Similar combinations to try: Red meat and red wine are a classic combination. Grilled steak would be delicious with an American red Zinfandel, or a tannic or soft Merlot, while a pan-fried steak pairs well with a fruitier red like an Australian Shiraz, or a California, Oregon or Washington Merlot.
Ctes Du Rhne: Turkey Chili
Pairing wine with chili can be a bit of a challenge since reds are better able to stand up to the intense flavors of this classic dish, but if they’re too tannic, they can make a spicy meal taste bitter. For this hearty turkey chili, consider an earthy, lighter-bodied red with enough fruit to extinguish the fire from the chipotle powder, chili peppers, and cuminlike a Côtes du Rhône. This food-loving wine has enough complexity and depth to accompany the lively, smoky flavors of the chili, without stealing the spotlight.
Get our recipe for Turkey Chili.
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Of Our Ongoing Series On Pairing Wine With Food
Rosé is an often-overlooked category of wine. That’s a shame, we think, because it’s perfect for warm summer days, paired with virtually any warm-climate cuisine. There is a huge difference between American “blush” wines and true rosés, and the difference is like night and day. If you’ve tried just a glass or two and think rosé is just not for you, we strongly suggest you give it another look.
Best Canned Wine: Fruit & Flower Chardonnay
“A lightly oaked chardonnay such as Fruit & Flower during fall is always a staple for me, especially around Thanksgiving, says Capaldi. This Washington State wine will not only complement the richer dishes on our table but will be crisp enough to match with appetizers like creamy brie on crostini!”
Still not convinced? “With its fresh flavors of apple and pear followed by the perfect amount of acidity, this is my personal go-to wine with glazed sweet potatoes,” Capaldi explains. “Oh, and the best partthis chardonnay comes in a can so when you’re ready to bring wine over to your Friendsgivings this will be the best option, especially at any outdoor or socially-distanced gatherings this year.
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Zinfandel Pairs With Salty Snacks Like Pretzels Or Chips
Did you know that pretzels and chips make incredible wine snacks? If youre a fan of these casual foods, you can rejoice because theyre not only limited to beer.
Zinfandel is a beautiful match for salty party snacks because it has a unique sweet and smokey flavour. Since Zinfandel can have an alcohol content as high as 17%, you can feel great after one glass.
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Green And Raw Vegetables Of Which There Are Many
When it comes to choosing a dinner option, it’s not just a coincidence that most meals that pair well with wine are a bit on the heavier side and consist of cooked ingredients. Raw vegetables are not friends with wine no matter what the flavor, which is particularly bad news for those who eat a vegetable-only cuisine.
A meal made of only vegetables isn’t going to hold up to a glass of wine nor will it do anything for the flavor of either player – rather, it’s going to backfire with a bitter sputter of flavor. Green vegetables, in particular, have a somewhat devastating effect on the palette when eaten raw, especially. Green veggies are often high in sulfur which isn’t normally a bad thing unless wine is on its way down after each bite. Broccoli, asparagus, cauliflower, cabbage, kale, and Brussels sprouts should all be avoided with a glass of grapes.
A post shared by Jim Raulsome on Aug 22, 2020 at 11:33am PDT
Of course, this begs the question of ‘who would be eating eggs with wine’ but hey, crazier things have happened. Eggs are atrocious with wine , no matter which forms they’re in. A hard-boiled egg doesn’t taste any better than a plate of scrambled eggs and an omelet isn’t going to win out over egg salad. The problem child with eggs is the metallic taste that will be soon to follow any dish of eggy goodness which is, obviously, far from the intended flavor profile of any wine.
Moscato Dasti Pairs With Fruits
Fruits are obvious snacks to serve with wine since wine can be made from more than grapes. Moscato dAsti is always a wise choice to serve with plain fruits or fruity desserts because its not too sweet. Since its also sparkling wine, it can also help cleanse your palate between each bite so you can enjoy the full flavours of each fruit.
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Wine Pairing Chart: Simplifying Food Choices
We designed a wine pairing chart that really simplifies the matching process and makes it easy for you to select a good wine for a certain meal or tasting event. Feel free to save this infographic somewhere you can easily access it later, in a pinch.
There are so many varieties of wine: Moscato wine, Indian, Greek, Portuguese Port, Rosé, Malbec. And if we start with food we could repeat this never ending variable toss that is, naming individual dishes or even food items like swordfish, roast, fried paella, lobster, and more. This is simply too complicated for someone only starting to grasp wine pairing.For that reason, the graphic shows food and wines separated into as few categories as possible. See the wine food pairing chart below.
Food Wine Pairing Chart
The Best Pairing For Indian Food Its Not Beer
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By Eric Asimov
A recent dinner at Indian Accent on West 56th Street began in a typical fashion. Papadum and other crisp wafers arrived with an assortment of sweet and spicy chutneys, though, in an elegant expression worthy of high-end aspirations, the wafers were presented vertically, their edges anchored in a bed of dry lentils.
Next came a little something unexpected: a small circle of warm naan stuffed with blue cheese as an amuse-bouche, a delicious union of soft, lightly smoky South Asian bread and pungent European funk. Then, a surprise: the wine list, a world-class collection of bottles spanning the world, including inexpensive obscurities and fine, pricey Burgundies and Champagnes.
Many people, conditioned by the vast majority of Indian restaurants, would never imagine ordering fine wine with Indian food. Beer, they insist, is the go-to, especially with spicier dishes.
Over centuries in European and Middle Eastern wine-drinking cultures, wine and food developed in tandem, dovetailing naturally at the table. Some cuisines outside historic wine regions, like Cantonese and Vietnamese, have proved themselves amiable companions to wine. But Indian food, with its intricate spicing rich, integrated sauces, and occasional chile heat, has often posed a difficult riddle to wine lovers.
Yet a growing number of Indian restaurants are offering lists of wines intended both to flatter the food and to create unexpectedly delicious synergies.
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Wine Pairing: Sauvignon Blanc
On the grill is one of the simplest yet most sumptuous ways to prepare this dish. Served with a drizzle of good olive oil, a sprinkle of fine sea salt and a touch of lemon, it really doesnt get much better than this!
So, what to pair with the delicate taste of octopus? A wine with depth, strong flavor and plenty of acidity to cut through the flesh of the octopus is the best option. If you prefer whites, then an Italian Sauvignon Blanc is a great choice thats big on flavor while retaining a long finish on the palette.
The First Rule Of Wine And Food Pairings
Drinking the wine you enjoy with the food youve chosen is pairing rule number one. This validates the no fuss, drink up attitude. Heres some truth: No meal has ever been completely ruined by an improper wine and food pairing.
So drink what you like. Thats the first step in becoming a wine expert. But remember, the wine world is far too rich to drink only what you know you like. Exploring that world is part, if not most, of the fun.
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The quest for the perfect pairing is also valid, as long as the process is pleasurable and shared. Its a sensory, intellectual game that can yield spectacular dividends at the table.
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Moscato Dasti Francesco Capetta
Moscato Dasti Francesco Capetta from Oltrepo Pavese is not a bad option. Wines are straw yellow with tiny effervescent bubbles. Wines have outstanding notes of peach, orange and floral aromas. The wine tastes sweet but still ripples a little tart, creating a delicate balance. The low alcohol content of only about 5.5% is suitable for use in desserts such as tiramisu
Wines with a slightly higher elevation such as passitos or those that match chocolate for example: Moscato Rosa from South Tyrol, Sagrantino Passito from Umbria, Puglian Primitivo Passito or Nero d’Avola Passito from Sicily are very suitable.
Dessert Wine Pairings Tiramisu
Tiramisu is one of the desserts originating from Italy that is a favorite sweet treat of many people. The recipe consists of a layer of Savoiardi biscuits or other crackers soaked in coffee, topped with a cream made of mascarpone, eggs, sugar or possibly with a hint of liqueur. Unsweetened cocoa powder is then sprinkled over the cream. Cocoa, mascarpone and coffee are ingredients in Tiramisu that will make it taste less delicious when pairing the wrong wine pairing with tiramisu.
The best tiramisu pairing is a sweet wine. The creamy texture of the mascarpone in Tiramisu can be combined with sparkling wine but you need to choose the right one to preserve the flavor of the coffee.
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What Wine Goes Well With Certain Appetisers
This is a general guide on serving wines with appetisers. This does not apply to all wines:
- White wine pairs well with light appetisers such as sushi or vegetable kebabs.
- Red wines pair well with meat appetisers typically found in some of the tapas dishes.
- Dessert wines are generally served with appetisers with a strong flavour. The sweet taste is thus neutralised.
- Fresh fruit, bread and cheese pairs well with most wines.
Syrah/shiraz And Aged Cheese
Aged cheese has intense savory flavors. Wines that are paired with them need to be equally intense and should also be rather dry. Syrah holds up well in this pairing because it is dry, medium to full-bodied, and has dark fruit and herb flavors. A Shiraz with tobacco notes works particularly well with smoked cheeses.
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Baked Strawberry Cheesecake And Ruby Port
Dessert with low-fat strawberry cheesecake and Ruby Port. The colors of this pair will catch your attention. Ruby Port wines are known for fruit flavors like berries, the best addition to the strawberry cheesecake. The fruity scent will explode in your mouth with a well-balanced sweetness and tannins.
The Basics: Wine And Food Pairing Guide
Topics:Wine Knowledge
The world of wine can be intimidating. From full bodied red wines to crisp dry white wines. The options are truly endless! However, when it comes to pairing wine with food there are quite a few tips and tricks to help you along the way. This guide is your one stop shop on how to pair food and wine.
The first step in gaining an in-depth knowledge into wine and food pairings, is an understanding of some of the most commonly used wine terms. These terms are used to describe all different aspects of wine. For a more extensive list of terms, check out our blog How to Taste Wine.
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Wine Pairing: Pico Verdelho
Azorean octopus stew is not a dish for the faint of heart. Hailing from the small central Azores island of Pico, the dish is composed of large cuts of octopus cooked in a thick and hearty tomato sauce. With cinnamon, bay leaf and tabasco flavors characterizing this stew, its important to find an acidic wine to cut through the richness.
Given its island heritage, we couldnt think of a better wine to pair this with than a Pico Verdelho. A Pico white is often defined by a fresh and salty mineral aroma that is reflective of the terroir in which it is grown. If youre looking for a great pairing, wed suggest the 100% Verdelho from winemaker Bernardo Cabral. Its unique tropical fruit aroma of grapefruit and peach offers a great depth of flavor to match the richness of Azorean octopus stew.
Its probably the ultimate pairing in this list especially with some crusty bread to mop up every last bit of juicy flavor!
Pinot Grigio: Linguine With Clams
The minerality and briny flavors of this dish just beg for a young, unoaked Italian white. That makes pinot grigio a successful pairing for linguine with clamsnot only does the acidity cleanse your palate of the intense garlicky flavors with every sip, but the fresh, unfussy flavor profile lets the nuanced taste of the bivalves shine through.
Get our recipe for Linguine with Clams.
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Best Snacks To Serve With Wine
By Brittany
Pairing food with drinks can be a lot of fun for your next party or date night in, and there are a lot of amazing snacks to serve with wine! So suds up those wine glasses and snack trays! Grab your favorite bottle. Then, uncork it and serve a tasty spread with some of the best snacks to serve with wine.
Appetisers To Serve At A Wine Tasting Party
- A selection of cheeses served alongside a good variety of biscuits, grapes, chutney and pickled onions. This is always a classic choice for wine tasting parties and goes down well with guests! You could have cheese from a certain country if you are hosting a themed wine tasting party. In our Blind Wine Tasting Party Games guide, we suggest that you ask guests to bring a cheese that best describes them. This can be a fantastic way to open the evening and get the wine flowing!
- Tapas dishes are ideal for a wine tasting party. The small Spanish dishes offer great variety, and you will be sure to cater for everyones taste buds.
Tapas recipe idea slice a small onion and two small potatoes thinly and fry until golden brown colour. Then pour in four beaten eggs, mixed herbs and a handful of cheese and cook like an omelette. Flip it over and cook on the other side. This makes for a fantastic finger food snack, or cut the omelette into small triangles and use cocktail sticks to serve.
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