Five Perfect Food and Wine Pairings That Are Too Good

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Photo by: Guido Mieth

The world of wine is so diversified that it can be daunting to an extent. Ranging from sharp dry white wines to smooth red wines that deliciously swirl around your mouth, the opportunities are truly endless. However, when the topic of pairing certain food items with wines come up, the matter gets a little tricky. To recognize the best pairings, you need to be open with your taste buds and let the foods speak to you. For the ultimate Pixar’s Ratatouille experience, here’s a mini guide to some of the best food and wine pairings that age like fine wine.

 

1. Champagne and Caviar

Five Perfect Food and Wine Pairings That Are Too Good

 

On its own, caviar has a rich, salty taste of fish oil that pops in your mouth like small boba. When you add a gulp of Champagne to the mix, it transforms into an airy, light pâté that’s like a small party in your mouth as the wine’s bubbles add that extra smoothness. The Champagne’s acidity removes the weird fishy flavor.

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2. Cabernet Sauvignon and Steak

Five Perfect Food and Wine Pairings That Are Too Good

 

Cabernet carries a thick, high tannin flavor with soft hints of aromatic black pepper. When you pair it with a nice cut of steak, the wine’s peppery taste collides with the steak’s juiciness and elevates the fruit textures of the Cabernet. Peppery steaks are the best choices in this case, and an earthier Cabernet Sauvignon like Napa Cabernet or left-bank Bordeaux would be a great pick.

 

3. Pinot Noir and Salmon

Five Perfect Food and Wine Pairings That Are Too Good

 

With a light body paired with strong earthy flavors, these aromatic red wines daze with their floral and dark fruits aromas that taste incredible with bold textures of fattier fishes. With Atlantic or farmed salmon, you don’t want to go overboard with the spices or wine to retain the actual taste of the fish, so opt for a rosé of Pinot Noir for that light spell to complement the dish.

 

4. Muscadet and Oysters

 

 

Muscadet reminds of Chablis – the crisp, zesty flavor but with a tad bit of salinity. After every slurp of an oyster, a swish of Muscadet really does a strange thing. The oyster tastes “creamier” and the sometimes awkward fishy texture is diminished. It’s lusciously clean and gives that sharp tinge of lemon.

 

5. Sauternes and Foie Gras 

 

This is the latest kind of food and blue-chip wine pairing. The sweet, bright yellow, almost honey-flavored Sauternes perfectly complements the rich and butter-laden foie gras. The trick behind achieving the perfect palate is making the meat, syrup, and the butter quantity. Think bacon pancakes, but a dinner version that’s more pleasing for the taste buds.

Bottom Line

Food and wine pairings can be as simple as soup, or as complex as a 13-course meal. The final objective is to like what you’re tasting and have fun with it. After all, people have been known to enjoy quite some interesting combinations.

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