5 Basic Pairing Concepts

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5 Basic Pairing Concepts We’re heading full steam into the holiday season, the time of year most people find themselves in front of seemingly endless shelves of wine wondering what to buy.

You know what you like, that’s not the problem, it’s trying to figure out what to bring to a dinner party or what to serve the in laws or friends who look up to you as the wine guy or gal.

Relax, it’s not all that difficult. Just remember some simple guidelines and you’ll be fine. The “art” of pairing wine and food has been totally overblown by the wine and food industry. It’s really not that hard, the guidelines you should remember are simply common sense. Remember these and get ready to rock your next party with wine pairing made simple.

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williamsim-
pson

120201 212

Gewurztraminer works well with indian curries and spicy dishes. We have also had good experiences with aromatic whites like viognier, albarino, colombard with prawn and white meat curries

Nov 30, 2012 at 5:23 PM
Steve-
Mirsky

1105166 89

Great suggestions...would be most intrigued with pairing the Viognier!

Dec 01, 2012 at 3:34 PM
wine-
lover77

1155887 81

not only Gewurztraminer, but also high acidity whites pair well with spicy foods

Dec 03, 2012 at 12:25 AM
williamsim-
pson

120201 212

The most acidic white variety is riesling and that can work very well.
Those ones that are a little disappointing as aperitifs on an empty stomach, because they are "off-dry" or "too grapy", work great with thai and vietnamese style spicy food.
Another acid white is Txakoli (basque wine) and I know that goes with cod with garlic and chorizo, fish baked in cider with shallots and garlic, and when am i going back on holiday!.

Dec 03, 2012 at 9:19 AM
wine-
lover77

1155887 81

Thanks William for the great advice. I am developing a great fondness for Rieslings, especially late harvest and ice wine. What is your favourite old world Riesling? I know Alsace has some great Rieslings, but I haven't really studied up on German wines or any of the regions. could you shed some light on the manner.
Thanks

Dec 03, 2012 at 11:52 PM
williamsim-
pson

120201 212

If you love these late harvest and ice wine styles your palate may be more advanced than mine. I started off liking the driest end of the spectrum (citric Alsaces with that telltale whiff of gasoline, or limey and tart Clare Valley and Polish Hill, but also Watervale and Margaret River Aussie Rieslings) and am moving towards the middle a bit these days (german)
My current two favourites are dry, but have the extra grapeyness, and alcohol about 11.5% rather than 8 or 9. They are Theodorus Riesling 2008 (Pfalz region) and the Donnhoff 2011 (awaiting the 2011 for Christmas).
I also liked the Mount Brown Riesling 2010 from New Zealand - it was definitely off dry and full of life in the mouth. Mount Brown has been a hit before.
These are wines on sale here in UK< I dont know your location
You will have great fun if you appreciate the botyritised styles too; Alsace is the obvious place. The top makers will have them in years when the fungus ggrows
I liked late harvest gewurztraminers on holiday there, and these are more likely to be found on Paris Menus, as are l.h.jurancons from the South West (De-licious, and coteaux de layon, the latter great with apple pie or tarte tatin). Alsace wines are an underrated joy, consistent high standard across the makers like Leon Beyer, Zind Humbrecht, Trimbach, Zusslin and all the main families, and each vintage. Always good with Chinese food. Pinot Gris out there is special and unusually for a white can cope with lamb, and the dry whites all go with all the pork products, smoked food and hearty dishes like choucroute served localy.
There are Grand Cru vineyards, usually called Clos-something, e.g Clos St. Hune. These command the highest prices and are celebrated wines. The drier ieslings also last for ages and become honeyed a few years down the line

Dec 04, 2012 at 12:05 PM