London-Tucson 2022


WINE & FOOD PAIRING Should you serve a cab with roast salmon? Does pinot grigio complement your ribeye? What goes well with chocolate? Use this simple guide to learn which wines pair best with your favorite foods.

EC Magazines | London-Tucson Edition 2022 44 Chardonnay, viognier, roussanne, marsanne Food pairings: soft cheese, starches, fish, rich fish and white meat Bigger, creamier whites have the body to stand up to bigger, creamier flavors. That’s why DRY WHITE WINE Sauvignon blanc, pinot grigio, albariño Food pairings: vegetables, roasted vegetables, starches and fish The world of dry whites is vast and varied, but generally speaking, they’re light, bright, and acidic and pair well with similarly oriented foods. Think: spring vegetables, lighter fish, grilled chicken, and citrusy, herby dishes. SWEET WHITE WINE Gewurztraminer, malvasia, moscato Food pairings: soft cheese, hard cheese, cured meat and sweets Sweeter whites get along famously with salty appetizers and rich desserts, but also (surprise!) with spicy Asian dishes. Why? The sweet can help tame the heat. RICH WHITE WINE

Food pairings: roasted vegetables, hard cheese, starches, white meat, red meat and cured meat Medium-bodied reds are pretty versatile, though there are many differences from bottle to bottle. They’re a flexible choice if your meal takes you from cheese plate through salad and a tomato-based Italian pasta to dessert. BOLD RED WINE Cabernet sauvignon, malbec, anglianico Food pairings: hard cheese, starches, red meat and cured meat Big bold reds are the classic steak wine — rich and tannic enough to cut through the fat. But they don’t stop there. Think BBQ chicken or any other seriously spiced entrée. DESSERT WINE Late harvest, port, ice wine, sherry Food pairings: soft cheese, starches, cured meat and sweets Dessert wines go with — you guessed it — dessert, which includes sweets, chocolate, cheeses, and salty nuts, the small bites that help you round out a meal.

chardonnay and salmon are such a classic pairing. Generally speaking, rich whites are less acidic and play well with a variety of leaner meats such as pork loin or chicken. SPARKLING WINE Champagne, prosecco, sparkling wine, Cava Food pairings: vegetables, soft cheese, hard cheese, starches and fish Sparkling whites are fun and festive, but they pair well with the most basic snack foods. Why? Salt. Champagne and french fries, anyone? LIGHT RED WINE St. Laurent, gamay, pinot noir, zweigelt Food pairings: roasted vegetables, starches, rich fish, white meat and cured meat Lighter reds are shape-shifters, depending on the dish and the varietal. They tend to interact well with leaner red meats, fattier fish or white meats, and earthier vegetable

flavors like mushrooms. MEDIUM RED WINE Red table wine, zinfandel, merlot

Made with FlippingBook Proposal Creator