Friday, September 27, 2013

In Search of the Perfect Wine and Food Pairing: Finding An Ideal Match

English: Picture of Chateau Chantal Vineyard

Picture of Michigan’s Chateau Chantal Vineyard (Photo credit: Wikipedia)

When food and wine are perfectly paired something magical happens -- the pleasure of your meal is greater than the sum of its parts. Here is the criteria: The flavors and the body of the wine and food maintain their distinctive personalities while mingling in a way that enhances both. A pretty good rule for any good relationship! Enjoy these pairing suggestions courtesy of Michigan Wines, who suggest selecting Michigan wines for your pairings.

  • Cabernet/Merlot pairs well with Braised Lamb Shanks, Venison Chops with Blackberry Compote and Beef Tenderloin with Mushroom Sauce
  • Cherry/Fruit Wine pairs well with Snickerdoodle Cookies, Bittersweet Chocolate and Palmiers
  • Eau De Vie/Brandy pairs well with nuts or by itself. Try cooking with it: Poach Fruit in Pear Brandy or Flambé crepes with apple
  • Gewurztraminer pairs well with Thai Chicken Salad, Herb de Provence rubbed Pork Chops with Applesauce and Yellow Curry Chicken
  • Late Harvest Wine pairs well with Flat Bread with Ham, Caramelized Onions & Gruyere Cheese, Pork Chow Mein, Curried Herring and Sausages and Sauerkraut
  • Pinot Grigio/Gris pairs well with Pesto Pasta, Spanokopita, Chinese Food and Sushi
  • Pinot Noir pairs well with Pork Tenderloin with Roasted Apples and Onions and Braised Chicken with Leeks and Moral Mushrooms
  • Port Wine pairs well with Chocolate Truffles, Stilton Cheese and Nuts
  • Riesling pairs well with Indian Curries, Liverwurst, Roasted Pork Loin with Herbs and Asian Chicken
  • Rosé pairs well with (dry) Fried Mozzarella Sticks and Croque Monsieur or (sweet) Gorgonzola on Sliced Apples
  • Semi-Dry/Sweet Reds pair well with Pork Chops with Port Sauce and Dried Fruit, Stuffed Mushrooms and Cold Cuts
  • Semi-Dry/Sweet Whites pair well with Roasted Fig & Gorgonzala on Mixed Greens and Sautéed Halibut with Nicoise Vinaigrette
  • Sherry pairs well with Spanish Tapas, Spicy Pan Fried Crab
  • Sparkling Wine pairs well with Asian-Style Appetizers, Blue Cheese Stuffed Olives, Fish and Chips and Fried Chicken
Enhanced by Zemanta

No comments: