Everyday Food & Wine Pairings, Part Two redtagcrazy.com blog
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In my last blog, I mentioned that Americans have started to accept wine in the same way most of the rest of the world does, as an everyday enjoyment, a staple of the evening dinner. As it turns out, I was both wrong and right in that belief. In my wine class last night, I learned that we aren’t just starting; we have officially surpassed the rest of the world in importing wine per capita. So the acceptance has already taken place; it’s just a matter of learning how to use wine every day in the same manner as the rest of the world. I admit that this might be a little difficult, since they are hundreds of years ahead of us in pairing experience. But what we lack in experience, we certainly make up for in creativity. Just check out any number of our country’s wine and food magazines. You’ll be amazed by, and drooling over, what you find.
Along these lines,cheap mac makeup, I am providing you below with five standard American food staples and their potential wine pairings. Have fun!
Fried Chicken – I must admit, I haven’t had this dish since I moved out of Florida and the proximity of Publix’s amazing fried chicken (secret ingredient: celery salt). This is probably a good thing for my waistline, but not so much for my taste buds. Because of this, I don’t have a recent pairing match for you, but I have several recommendations based on my research. It seems there are three potential matches for this finger licking treat. First, a lightly oaked Chardonnay. The acidity and body of this wine will do well against both the salt and grease of the chicken. But be careful not to choose a Chard that is unoaked (it will get lost against the chicken) or too oaked,mac makeup wholesale, as it will come across as bitter. Second, a Semillon is a wise choice. Both the body and acidity of this wine will also pair well with the chicken, but it is also lighter in flavor than the Chard, so some people prefer it. Finally, a Champagne or sparkling wine can also go nicely with this dish. But like the wing pairing previously recommended, it will be best to stick with a dry/brut sparkler. Anything sweeter will clash too much to be pleasant.
Mexican Food – Although there aren’t many wines coming out of Mexico these days, Spain has given us several wonderful options to pair with our favorite spicy Mexican dishes. For the most part, I’d recommend a red to match with red/brown sauce, spicy, or meat based dishes, which tend to be fuller in flavor. Ribero del Duero or Priorat (both regions that use traditional Spanish grapes) or Garnacha (also known as Grenache) are nice choices. For lighter veggie, seafood or cream based dishes, make sure to choose unoaked white, such as Sauvignon Blanc or Pinot Grigio/Pinot Gris. My upcoming pairing: 2007 Vinicola del Priorat Onix Classic with steak fajitas.
Thai Food – How many times have you heard me mention Thai food before? A few, I’m certain. But there’s a reason for it. If Thai food is done right, its spices are not only burning with heat, but flavor, too. And one of my very first and favorite wine pairing choices was courtesy of a small Thai restaurant in Las Vegas. My mouth was on fire,mac makeup, and the owner brought me a glass of impressiveness. At that time, it was Riesling. But both Riesling and a non-high alcohol Gewurztraminer will do the trick. My recent pairing: 2005 Dopff & Irion Domanes du Chateau de Riquewihr Gewurztraminer with basil jalapeño fried rice and spicy Thai eggplant in brown sauce.
Pot Roast – Crock pots are the big life saver. Stick your meat and veggies into the pot with whatever spice and liquid suits you, set it on low and walk away. You really only have to check it every now and again while you’re multi-tasking and voila! At the end of the day, you have a fabulous, succulent dinner. And really, there isn’t a dish more synonymous with a crock pot than beef pot roast. So what goes with it? Pretty much everything. Seriously. This dish couldn’t be easier. Cabernet, Bordeaux, Merlot, Malbec, Pinot Noir, Shiraz, and Rioja top the list. Even Riesling and Gewurztraminer will do the trick if you’re basing this dish in a sweeter sauce (Sauerbraten anyone?). Because this is so easy, I’m not going to make any recommendations. I say play with it, and be sure to let me know what you liked best.
Hamburgers – From McDonald’s to Five Guys to gourmet restaurants, hamburgers define the American culture. They’re everywhere. And it’s safe to say that most of us can’t resist one every now and again. Personally, I love mine mixed with feta and spinach then fresh grilled. There’s certainly nothing more satisfying than taking a big juicy bite of that sizzling goodness on a summer day. Except maybe biting into that yummy burger and following it with a sip of gorgeous wine. For your pairing options: If you are using a mild cheese (like white cheddar) or no cheese at all, the best pairings for your burger and it’s various toppings will be a Shiraz/Syrah or if you prefer whites, an unoaked Sauvignon Blanc; and if you are using something much stronger, like extra sharp cheddar or a bleu cheese, go for a Cabernet Sauvignon to balance out the flavor. My next pairing: 2004 Tintara Cabernet Sauvignon with bleu cheese topped bison burgers.