“How do you know so much about food and wine pairing?” asked a friend who went on to confess, “I never know what to serve.” While our wine knowledge is better than average, our true passion is creating tasty foods that delightfully mix their salty, sweet, tangy and exotic flavors with the wine of a certain region or varietal
. In the years we have spent learning, cooking and writing about food we believe three simple tips can help you master the art of food and wine pairing at home. Here they are:
Tip #1 – Trust your palate
Cliché as it sounds, the number one thing you can do to create a memorable wine-pairing at your home is to taste and trust. Don’t torture yourself worrying about making a mistake because, in reality, the vast majority of foods and wines coexist in a sort of neutral, happy state. If you serve what tastes good to you, chances are your guests will like it too.
Tip #2 – Get to know your local wine merchant
Attaching yourself to a good wine store and stopping by to learn is a wonderful way to build your knowledge. If you don’t have a merchant, connect with a friend whose opinion you trust. As you taste the wine from single bottles or half-bottles, you’ll become aware of greater nuance and your own preferences. Once the process starts, and your friendship is established, you’ll be more willing to try wines outside of your comfort zone and you will see that the possibilities and delights are endless.
Tip #3 – Keep it simple
Pick a single region, winery, or varietal and center the pairings along this central theme. By narrowing the scope of your tasting, you create a more intimate mood, as well as a chance to entertain tasters from all levels. What’s more, you’ll learn the distinctive traits of a winery, a region or a varietal and that is helpful to building a repertoire.
About the writers:
Suzanne Simon and Bettina Stern have created a profession of cooking, eating and tasting. Be inspired to cook and step into their kitchen at Loulies.com.
Thanks. This was helpful. In celebration of a friend’s one year anniversary of being cancer-free, my wife and I are serving grilled lobster with basil butter, some roasted squash and a simple green salad. Is there champaign that you think might pair nicely with these foods and the occasion?
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