Pairing is Caring

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Everyone loves a good food & wine pairing. Become a pairing pro by following my easy tips on what and how to pair your next meal. The perfect dish with the perfect vino can really go a long way with those dinner party guests. 

#1) Never say never. To become a master, an open mind is key. Expose yourself to all the styles and appellations of wine that you can. Keep in mind that even if you've had something you haven't enjoyed, every bottle is different. For instance, a Chardonnay can taste 50 different ways, so don't rule out a varietal based on one experience with it. 

 

#2) Set a contrast in flavors. If you have a lean, North Coast Pinot Noir on the menu, try to pair it with something fatty like prosciutto-wrapped pork tenderloin and crunchy potatoes. The acidity in the wine is going to cleanse your palate of all that fat. Balance is key here.

 

#3) Parallel flavors. This is exactly what it sounds like, pairing two things with the same flavor profile. For instance:

  • Light: Champagne and Oysters
  • Bold: Napa Cabernet Sauvignon and a Bone-In Ribeye Steak

 

Vino of the week: Fossa Mala, Pinot Grigio

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What is Pinot Grigio? 

Pinot Grigio is a greyish-blue grape that can be  found in most major wine growing regions around the world. Although the grape grows a dark skin, it produces a light white wine with loads of minerality. Northeastern Italy is the epicenter of where majority of Pinot Grigio is produced and then shipped all over the globe. Pinot Grigio is very seldomly treated with oak while fermenting this has the reputation for crisp, easy drinking summer wine we know and love.

What's different about the Fossa Mala, Pinot Grigio? 

The grapes are harvested in early September in the cooler hours of the day and then vinified immediately without the skins.  Then 70% of the juice is fermented in temperature-controlled stainless steel tanks and the remaining 30% in oak barrels. This results in a white wine with acidity and tannic structure. 

What to eat? 

Tis the season for figs. Grab some at your local farmers market with, Chevre (Laura Chenel is my favorite) and some thinly sliced proscuitto di parma. Top with honey to add some sweetness. 

 

enjoy.