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Food & Wine Pairing Tips Recipe

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This recipe for Food & Wine Pairing Tips is from The Molfetas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salt needs crispness. The high acidity of many sparkling wines balances saltiness.

Similar flavors go together. A rich, buttery Chardonnay is a perfectly delicious match with king crab.

Sweet wines can offset spicy dishes. Off-dry Rieslings blend well with today's popular spicy Asian cuisine.

Wine flavors and sauces should be paired together. A lemon-based sauce is a natural for crisp sauvignon blanc, and heavy sauces and gravies hold up to hearty, rich reds.

No sauce? Match the food. Grilled salmon takes on earthy flavors that are best complemented by a pinot noir that offers similar characteristics.

Think similar weight with protein and wine. A full-bodied cabernet sauvignon goes perfectly with a juicy steak.

Tannins help balance fats. A syrah with gritty tannins will stand up to duck, rib-eye steak, or pork belly.

Match acid levels. The acidity of tomato based dishes and sauces is well complemented by the acidity of Italian sangovese.

Bubbles go with everything. Period! Also a great starter instead of a cocktail try Champagne or Italian prosecco.
Directions:
Directions:
Ideal wine temperatures are 60 F to 65 F for reds and 45 F to 50 F for whites.

Reds at room temperature should be cooled a bit and whites right out of the refrigerator should stand a bit before serving. Wines that are too cold are subject to closed or muted flavors and aromas. Conversely, wines that are too warm accentuate alcohol and lack balance.

Often red wines need to breathe a bit before serving. Pour into a decanter or uncork 15 to 30 minutes prior to serving. Taste for yourself to be sure.
Personal Notes:
Personal Notes:
"Life is too short to drink bad wine" -- Anonymous

 

 

 

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