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Matching Wine with Food

Throughout history, people in wine-producing regions drank the local wine and ate the local food. From this tradition, wine and food pairing evolved naturally. Italian dishes work well with Italian wines. In more modern times, we have access to wines and foods from around the world. This opens up opportunities for experimentation and the hard and fast rules of the past, such as red wine with red meat, no longer strictly apply. When the strict rules were made, there was no thought given to pairing with ethnic foods. The best rule of all is let your palate be your guide. If you like it, drink it! Most often, we share wine and food with others, so here are a couple of guidelines: Serve dry wine before sweet wine, and serve white wine before red wine.

There is a wine and food synergy where the result of successful pairing makes both taste better. Think about squeezing fresh lemon on oysters or adding grated parmesan cheese to spaghetti marinara. Both taste better for the combination of flavors. The same is true of wine and food pairings. Matching different flavors, textures and aromas can make the whole experience more interesting and appealing.

The first thing to strive for is harmony. Think about texture. Very full-bodied wines have mouth-filling texture and bolder flavors. These wines would overwhelm delicate foods. In general, the fuller the flavor in food, the more full-bodied the wine will need to be to stand up to it. A light-bodied clam dish will work well with a light-bodied Sauvignon Blanc, but may be overpowered by a full-bodied Chardonnay. The best rule for pairing is to follow your palate, experiment and enjoy!

Some wines are extremely food-friendly and will go with virtually any dish - sparkling wines and rosés are among the best examples, particularly those from Laetitia Vineyard and Winery. Please join us for a tasting to see for yourself.

Classic Food Pairings

Pairing food with wine is a subjective art and experimentation is a lot of fun. Remember that the most delicious pairing is the wine you like with the food you like. That said, there are some classic foods and seasonings that pair particularly well with certain wines. Here are some ideas to get you started. All of the following recipes are from Epicurious.com, a great website that allows you to search for recipes from Bon Appetit and Gourmet magazines.

Sparkling Wine

Sparkling wine is the epitome of Laetitia Vineyard & Winery - Joy and Happiness in Celebration. Many festive events begin with sparkling wine - New Year's Eve, Champagne brunches, weddings and holiday parties. But sparkling wine should not be reserved only for these special times, as it's a perfect partner for everyday dishes and most appetizers too. Popcorn, shellfish and spicy foods are marvelous with this festive wine and the combination makes an ordinary occasion extraordinary.

Great ingredients for sparkling wine pairing include:

Shellfish

Smoked fish

Spicy Asian foods - Thai, Chinese

Popcorn

Eggs

Preparations that include cream, butter, capers, olives, toasted nuts, citrus, cayenne, curry and ginger usually pair well with Sparkling Wine.

Recipes:

Simply Spiced Shrimp

Smoked Salmon Benedict

Thai Chicken and Shrimp Noodle Salad

Champagne Chicken

Pinot Noir

Pinot Noir is perhaps the most versatile wine when pairing with food. A very fruity Pinot Noir can handle some amount of spice. Be careful not to overwhelm a delicate Pinot Noir with foods that are too powerful in flavor.

Great ingredients for Pinot Noir pairing include:

Salmon

Duck

Pork

Veal

Poultry

Game - rabbit, venison

Preparations that include mushrooms, dried cherries, pesto, garlic, onions, black olives, roasted or sun-dried tomatoes, basil, mint, tarragon, thyme, rosemary, oregano and lavender usually pair well with Pinot Noir.

Recipes:

Poached Salmon with Basil Butter and Succotash

Duck Breast with Sweet Cherry Sauce

Brined Pork Chops with Apples

Chardonnay

Chardonnay is the world's most popular white wine. From appetizers to succulent roasted chicken, this wine is very versatile. Be cautious with heavily oaked Chardonnays which frequently work better alone as an aperitif. In general, avoid pairing Chardonnay with foods that are too spicy and would overwhelm the fruit flavors.

Great ingredients for Chardonnay pairing include:

Poultry

Seafood

Squash

Dishes with cream sauces

Preparations that include citrus, tropical fruits, butter, cream, cheese, bacon, roasted garlic, mustard, nutmeg, tarragon, basil and toasted nuts usually pair well with Chardonnay.

Recipes:

Olive Oil Poached Shrimp with Winter Pistou

Salmon with Mustard & Brown Sugar Glaze

Chicken Tetrazzini

Pinot Blanc and Pinot Gris

Pinot Blanc and Pinot Gris are very similar to Sauvignon Blanc without the herbal flavors. It is unoaked, crisp and very refreshing. A perfect wine for lunches and as an aperitif.

Great ingredients for Pinot Blanc and Pinot Gris pairing include:

Seafood

Chicken

Salads

Preparations that include citrus, fennel, dill, tarragon, capers, green olives, bacon, cheeses, roasted garlic, mustard, nutmeg, tarragon, basil and toasted nuts usually pair well with Pinot Blanc and Pinot Gris.

Recipes:

Grilled Salmon with Lime Butter Sauce

Shrimp Chowder with Fennel

Chicken Salad with Peaches and Walnuts

Syrah

Syrah's full-bodied, racy flavors feature an interesting assortment of stone fruits, currants, smoke and licorice, making this a wonderful wine to pair with meat, game and barbeque.

Great ingredients for Syrah pairing include:

Beef

Lamb

Pork

Tuna

Salmon

Preparations that include garlic, onions, cheeses, olives, fennel, chocolate, black pepper, nuts, mushrooms, roasted tomatoes, rosemary, thyme and bay leaf usually pair well with Syrah.

Recipes:

Herb- and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce

Tuscan-Style Pork Roast

Black Pepper Braised Lamb Shanks

Late Harvest Riesling

Grapes for late harvest wines are left on the vine longer than for table wines in order to capture maximum ripeness and sweetness. This golden wine is frequently a dessert all by itself, and is also wonderful served with strong cheeses, fruit-based desserts and crème brûlée.

Great ingredients for Late Harvest Riesling pairing include:

Apricots

Peaches

Nuts

Cream

Strong cheeses

Preparations that include cream, vanilla and nuts usually pair well with Late Harvest Riesling.

Recipes:

Pinwheel Peach Cobbler

Crème Brûlée Tart

Apricot Ginger Pear Parfaits

Other Food Pairing Sites

http://www.inetours.com/PagesWT/Food_and_wine.html

http://www.foodandwinepairing.org/

http://www.wineloverspage.com/foodwine/