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wine pairings
o you were wondering what wine to pair with your favorite dishes? Well in doing a bit of homework, I learned there are guidelines to simplify your decision. Proper wine and food pairing can really enhance not only your dining experience, but the flavor of your meal. While many diners look to the expertise of a
September 28, 2012
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wine picks Syrah Vine (from the Rhône Valley in France) Pairs excellent with steak, beef, wild game and stew
Chardonnay Vine A good choice for fish and chicken dishes
Pinot noir The perfect pairing for grilled salmon, chicken, lamb or Japanese cuisine
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It’s Where you Want to Be, thIs Is the tIme to Buy.
sommelier when dining out, it’s helpful to have a little knowledge of your own as well. After all, wouldn’t it be great to impress your guests with some savvy understanding of wine at that next fabulous dinner party? Here are a few tips to help you become better acquainted with wine and food pairing at a glance. Fish prepared in a rich buttery sauce should be paired with a full flavored wine like chardonnay, and when prepared in a lemon sauce, sauvignon Blanc is the perfect choice. Beef is matched well with cabernet, merlot, malbac, Bordeaux and Shiraz. Tannins found in red wines help break down the fats left in your mouth and cleanse the palate, while pork is best paired with a light wine like Beaujolais offers the subtle hint of strawberry flavor. Barbeque pork barbeque is best suited to a dry white wine like pinot grigio. Chicken prepared in a heavy sauce (full flavored sauce) is complemented well with chardonnay or white burgundy and for duck, a red burgundy or pinot noir. When it comes to shellfish, lobster and scallops are rich in flavor and pair well with chardonnay, while shrimp is perfectly matched with sauvignon blanc or Champagne. And then there is CHEESE, my favorite food item. I could live on cheese, wine and, French baguette every day of the week. What’s not to love? Soft cheeses like brie and chevre are best paired with a glass of chardonnay, pinot grigio or sauvignon blanc. Hard cheeses like parmesan, asiago and cheddar go well with pinot noir (tannins in a pinot noir help balance the sharp flavor.) And a creamy delightful bleu cheese, gorgonzola or Roquefort is best paired with a fine glass of port wine. Salute! --KAK
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your Key to the hamptons terry thompson
631.204.2734 | 631.871.7844 terry.thompson@elliman.com
Judy ann hasel
631.204.2761 | 646.321.0758 judyann.hasel@elliman.com
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