It’s that time of year when the cocktails are swirling, and if you are wine drinker, then I have the perfect food pairings for your favorites. It’s best to associate the best foods with your wine, so you get the most flavor out of it. I have done my homework over many years, and I will tell you that the food does make a huge difference.
Are you a Cabernet Sauvignon fan? To get the best flavor out of your wine, it’s best to pair a good cab with a good red meat , such as a good hearty steak. The flavor of both instantly is compatible. Pinot noir which is a little lighter than a cab, is paired great with earthy dishes , such as a margarita pizza, one with lots of earthy vegetables such as tomatoes, or mushrooms. Sauvignon Blanc, which is a bit more tart , would pair well with great tarts or dressings. Dressings with butter bases.
If you are a champagne fan, then anything salty really brings the most out of your bubbly. Foods such as Chinese pairings, or even salt based flour foods, work well with champagne.
Pinot Grigio works well with light based fish dishes, such as shrimp, ahi tuna, or mussels. The flavor of the Pinot is a bit more sweeter than a Chardonnay, so the light fishes aren’t so overbearing . A Chardonnay would pair well with fatty fish in heavy sauces such as tilapia in a lemon butter sauce, or cod, dipped in a heavy wine sauce. These are all amazing wines, and if your planning on drinking your favorites over the holidays, try pairing it with an amazing meal.