The culture of alcohols started a long back. Some of us consider it divine and some as mortal. As the time hit by westernization alcohol became fashion and for everyone. Now that it is seen as youth lifestyle as well as the chilling out we have very well adopted it.
Although it is never compulsory or suggested to consume alcohol in the sake of trend as it harms the body. Everyone out there might have their favourite.
Sitting on the counter ordering for wine or beer might sound horrifying for the beginners. As not very openly welcome by society many of us are not much aware of the way it has to be taken and what would compliment better with your glass of taste. Most of the alcohols are so dominant in taste which needs to be gulped with some side dishes.
Pairing food and wines is too complicated many times. It may not follow any rule as the taste and preference changes with person to person. The experienced or the old champions of this field like experimenting with the food that they eat with wine. Yes, it is difficult to pair flavours and elements of wine and dish. Here are some guidelines for making your combination work.
Remember whatever combination you are trying to have two bodies, wine and dish. Further, the dish is just not one component. It has spice, sauce, veggies and fruits and more of the dish. And second is your drink that can be mild or strong. Depending upon the style of the drink you can pick elements from the dish and enjoy your time well.
This can be made into many styles so it must be kept in mind while combining wine with food. The best part of chardonnay is it is unprincipled with a great base. Where other combination fails, most of them apply to chardonnay. It has more acidity than cuts the creamy taste of the dishes. Make sure your wine doesn’t overwhelm.
Cheese and nuts- chardonnay combines well with mild and semi-soft cheese. Stilton, Havarti, blue cheese, almonds and nearly any toasted nuts go well with chardonnay.
Non-veg- Veal, Pork, Chicken, Shrimps, Crab, Lobsters and Halibut
Fruits and veggies- Mango, Potato, Squash, Apple
Sauces- Pesto and cream sauce. Spices like Tarragon, Sesame, Basil
Desserts- Vanilla pudding, Banana bread.
Globally served syrah is very popular and liked in its every style. Also known as Shiraz is a red wine made from the grapes. It is rich and sometimes meaty in taste. It goes well with herbs and has a fruity taste to balance the spice. Whenever combined with dark chocolate make sure the wine is sweeter than the chocolate else the wine will taste sour.
Cheese and nuts– Sharp Cheddar, Roquefort, Blue cheese, Hazelnuts, Walnuts
Meat and poultry– Pepperoni, Spicy sausage, Braised pork shoulder, Sushi tuna, Salmon
Fruits and veggies- Stewed tomato, Beets, Currants and Spices like Oregano, Sage
Sauces– BBQ, Heavy red sauce
Desserts- Black forest cake, Coffee-based desserts, Rhubarb pie
Not much in trend but famous for its minty juniper taste is aromatic and experimental in pairing with dishes.
Cheese and nuts– Parmesan, Pecorino-Romano, Chestnut, Walnut
Meat and poultry– Steak, Grilled Meat, Ahi tuna and spices like Mint, Rosemary and Juniper
Fruits and veggies- Plums, Tomato, Onions
Sauces– Bolognese, Béarnaise
Desserts– Dark chocolate, Berries, Fondue
Loved for its citrus taste and acidity, this white wine is light and crisp. This is easy to combine and flavorful. The vinaigrette acidity kills the flavour of the wine and flats the tart flavour in the vinaigrette so many few times same does not fall for the same.
Cheese and nuts- Goat Cheese, Feta, Pine Nuts
Meat and poultry– Chicken, Turkey, Pork, Fatty Fish, Oysters, Scallops, Lobsters, Shrimps, Sushi
Fruits and veggies- Citrus, Asparagus, Green Apple, and Spices like Chives, Tarragon, Cilantro.
Sauces- Citrus and light creamy sauces
Desserts- Key lime pie, Sorbets, Mango, Meringue