Sunday, March 25, 2012

Tricky Food and Wine Match-ups

Not every marriage is uncomplicated. And not every food-and-wine pairing is simple. Sure, folks like to say to match up any food and wine that you like. Yes, red wines can be fine with fish. But sometimes it can get tricky. Especially if you like somewhat exotic dishes, and are getting a little tired of cheese.
So, in the interest of harmony, here's some advice from the experts and my own experience for those more complicated marriages.

Vinegar-based dishes -- German or New York Riesling
Yogurt-based dips -- Dry white or rose, Greek Retsina
Spicy chili -- Sauvignon Blanc, Pinot Noir, Merlot
Gingery soup -- Sauvignon Blanc, Gewurtztraminer

And any discoveries you've made about hard-to-pair healthy food, please share.
Cheers,  Joan

No comments: