Wine + Food = Great
Dessert is no time to stop the wine service. In fact, you can win your guests’ undying admiration by serving the simplest dessert ever: red wine and chocolate. The guideline here is very simple: keep your wine just a little sweeter than your dessert. Even “dry” wines can work, like chunks of bittersweet chocolate (or dark chocolate/raspberry) served with a glass of cabernet.
The right wine can start your evening off with a bang. Aperitif wines should perk up your palate to prepare you for the goodies to follow, so crisp, snappy whites such as pinot grigio and sauvignon blanc are best, or if you want to be more exotic, French sancerre, Alsatian gewürztraminer, or Italian gavi. They all work well with most finger foods or can even be sipped solo.
If you want to go way out on a limb with American guests, try our favorite aperitif wine – a crisp sparkling wine from California or New Mexico (really!). A cold glass of bubbly is the absolute best accompaniment to smoked salmon or soft cheeses.
As for salads, they can be notoriously difficult to pair with wine because the vinegar used in most dressings makes almost any wine taste sour. Try a white with lots of acid (to match the acid in the dressing), such as sauvignon blanc, pinot grigio or pinot blanc.
Here’s a simple guideline, and its even color-coded! Orange cheeses are usually full-flavored and tangy, and match best with red wines. Soft white cheeses are creamy and go best with white wines. Easy, right? For advanced cheese pairing, think of the “moldy” ones such as bleu or stilton – you can go all the way to port to find a wine bold enough for their pungent flavor.
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October 13th, 2010 at
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January 22nd, 2011 at
Try this one out “Mediterranean Grouper”…Always rinse under cold water, then pat dry with a paper towel. Brush fillets with olive oil first, then salt, pepper and oregano lightly over the top of each fillet. Put on a piece of aluminum foil skin side down and bake at 350 for about 12 minutes depending on the thickness of each fillet. When the fish is done the skin will stay stuck to the foil and the meat will slide off. While the fish was cooking you were also boiling some spinach or other favorite greens. When the greens are done, “about 25 minutes” take them out of the boiling water. Strain thoroughly by pushing all of the water out of them using the proper kitchen utensil, be careful they are very hot. Pour olive oil over the greens. Salt, pepper and squeeze fresh lemon over the top and serve in a small salad bowl. Serve this meal with good crunchy French, Greek or Italian bread.
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December 26th, 2014 at
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