Wine tasting events in Bradenton provide great information to grow your wine knowledge. A friend and I were having lunch the other day when I mentioned that a chef I worked with had created a culinary presentation featuring mozzarella cheese paired with a variety of spices and oils. Delicious.
Not surprisingly my friend asked what wine I would have paired with the cheese and truffles. I quickly responded that my first instinct was to match it up with a big Amarone, the powerful and earthy red from the Veneto region of Italy.
He smiled and noted that he had observed my natural tendency to match wines from the same geographic terrain as the food. He was exactly right.
When I owned my wine store I was continually amused by the unending parade of customers who would come in asking questions like, “We’re having spaghetti and meatballs tonight. What Merlot do you recommend to go with it?” My response would typically point out the notion that if you’re eating Italian food you should probably avoid a wine made from a grape that originated in France.
We Americans enjoy wine primarily as a cocktail beverage. Sure, many of us order a bottle of wine with dinner, but most stick with the varietal they were sipping before the meal and often switch to a softer beverage after the meal arrives. The point is that most of us really don’t think of wine as a beverage to be consumed with food.
Disagree? Then ask yourself this question, “When was the last time you ordered wine with casual dinner… or lunch?” Maybe you think of wine as an alcoholic beverage that leads to inebriation, rather than a refreshing and healthy drink that matches perfectly with almost any mea.
Regardless, when matching wine with food the first critical step is to consider the variety of flavors involved. If they are a reflection of a particular culture or nation you will probably be best served by matching it with a wine from the same general area.
That’s because all cultural cuisines have developed by combining the natural meats, vegetables, starches, herbs and spices that are native to the general geographic area. The basic agricultural products used, and the meats included, are a reflection of the climate, soils, and general conditions of their natural environment. So is the wine.
The recipes that have been developed over the centuries reflect the tastes and opinions of the chefs who selected the various products and combined them. Those same chefs favored area wines and matched them accordingly. So you can be safely assured that they will enhance one another on your palate.
Does that mean that you should never think outside the box, matching diverse foods and wine for flavor innovation? Of course not. Heck, discovering new pairings is half the fun.
But if you’re new at it, or if you just want a nice safe pairing that you can feel confident will make your meal even better, it’s a safe bet to follow the established cultural association.
Below are some classic matches that I have found successful every single time:
CULTURE FOOD WINE
Italy Pizza/Spaghetti Montepulciano
Germany Roast Pork and Sauerkraut Riesling Spätlese
America Grilled Beef Steak Cabernet Sauvignon
Spain Paella Albarino
Australia Roast Lamb Shiraz
France Bouillabaisse Pouilly-Fussie
As always, I recommend that you purchase your wine from a wine retailor with whom you have developed a professional relationship. Florida supermarkets almost never have knowledgeable personnel handy and it helps to have a wine dealer who knows you and what kind of wine you prefer.
So the next time you’re whipping up a culturally based meal, give some consideration to matching it with a wine from the same area. You’ll find it to be a safe and delicious combination.
Let me know what you think. If you need some advice you can contact me at: