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A Sommelier’s wine & food pairing tips

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Wine and Cheese For Beginners

There is a great deal to know about wine besides the difference between red and white. Wine can be a very enjoyable experience as long as you pick, store and serve it correctly. The ability to pair wine with food correctly is a great skill and can really make an impression on a date or at a dinner party. The two most popular types of wine, red and white, pair with very different foods and are distinct in flavor. White wines are made with Chardonnay and Sauvignon Blanc grapes. Full bodied red wines are made with Cabernet Sauvignon and Pinot Noir grapes; while lighter red wines are made with Merlot grapes.

Some of the types of red wines available are Bordeaux, Burgundy, Cabernet, Chianti and Merlot. Red wines are better when they are aged. Most red wine is not sold until it has been in the bottle for at least two years. These wines benefit from being allowed to breathe for at least a half an hour before being served and should be served just below room temperature. You should pour them into a decanter to allow more surface to air contact. If this is not possible then only filling your wine glass half full will allow the wine to breath. While pairing wine with food is all about personal taste, red wines traditionally go well with heavier foods. Try them with beef, lamb, pork and pastas.

Popular white wines include Chablis, Chardonnay and Riesling. White Wine does not benefit from aging and also does not need to breathe. You can serve it right from the bottle and it is best served chilled. White wines go well with lighter food. Serve them with fish and poultry. They also accompany strong cheeses and deserts well.

When you are pairing wine and cheese, white wine is the place to start. Red wines are harder to match with cheese. Light red wines can be paired well with goat cheeses, but there are not many other good combinations. White wine can be paired with just about any type of cheese and it should be left up to your individual taste. Many people believe that light cheese and light wine should go together, but many others believe the opposite is true and that the opposites will balance each other out.

The pairing of wine and cheese is all about enjoyment. These two edibles are meant to be savored. What one person enjoys another may be completely turned off by. If you are having a party and you want to serve wine and cheese, there are some great foods that you can include to round out your party fare. Dark chocolate or deserts made with it are a natural addition to wine and cheese. If you want to make party trays, you can fill them with fruits, nuts and olives to compliment your cheeses. Olives and feta cheese are a wonderful pairing and will go well with a red wine. Throw in a tray of baklava and you have a Mediterranean feast to delight your guests with.

About the Author

David Beart is the owner of the
Professors House
. This site covers a wide selection of topics including relationships, family,
wine
and other household topics.

Wine & Cheese Pairings : Pairing Goat Cheese with Wine

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Red Dragon (8 ounce) by igourmet $9.99 By World War II, cheese production in Wales had nearly ceased; run out of business by large cheese making factories in England. Fortunately for us, there has been a revival of old ways by a new generation of cheese makers. They have saved Caerphilly (the only traditional Welsh cheese still made) from the factory-made processed form it had become in England to its original farmhouse character. Now,…

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Wine Festivals Offer Suggestions for Fall

Perfect Pairings

November 15, 2007 – as published in the Beacon News and Naperville Sun

By Bill Garlough

Fall food And Wine festivals are an affordable way to experience a wide variety of wines. This helps broaden your palate while discovering your wine preferences. In addition, at many festivals, knowledgeable winemakers are on hand to answer questions, helping you learn more about all aspects of wine. Here’s a great example:

Kohler Food and Wine Experience

These programs were conducted by regionally and nationally acclaimed industry leaders. Chicago’s featured chefs included Rick Tramonto of Tru (and several other restaurants co-founded with Gale Gand) and Adam Siegel of Bartolotta’s Lake Park Bistro. On the wine side, Andrea Immer Robinson, the first woman ever chosen best sommelier in the U.S., was a headliner along with wine makers and owners of prestigious wineries from around the world.

The first program we signed up for was the Grand Tasting on Oct. 26 ($25 per person). This was held in a large heated tent and offered tastings of over 100 wines from around the world. Oregon’s Domaine Serene’s Pinot Noirs and Port wine from Taylor Fladgate, Croft and Fonseca were all show stoppers. A pleasant surprise was to discover the excellent offerings from local Wisconsin winery Stone’s Throw, located in Door County.

The ticketed events included programs on chocolate, lamb dishes, cheese classes, Italian food, hearty Alsatian stews, savory seafood dishes and amuse-bouche (appetizers). Wines sampled included French Champagne, New Zealand Sauvignon Blancs, California Zinfandels, Spanish Tempranillo, Italian Brunellos and Canadian Ice Wines. Some spirits were also sampled including programs on tequila, martinis, vodka, beer, cognac and scotch.

 As you can see, there are a multitude of choices making this a fantastic experience. Of course, you should pace yourself and use conveniently provided spit buckets, to ensure a reasonably lucid experience. Mark your calendar for late October next year to attend this event. Information is released in July and the popular programs book fast. Visit www.destinationkohler.com for more info.

Thanksgiving food and wine pairing

When planning to pair wines with your Thanksgiving dinner, it is important to note that this meal has many complex flavors that make pairing a true challenge.

For a soup course, I prefer a Gewurztraminer or Viognier White Wine, as they pair well with exotic and flavorful cream soups. With the main turkey entrèe, I am partial to Pinot Noir (the current wine industry’s recommended pairing).

 Pinot Noir’s fruity, low tannin levels and earthy notes pair well with turkey and the deeper flavors of classic savory stuffing recipes.

 

Bill’s Picks

Hugel (Alsace) Gewurztraminer, $22

Miner Family Vineyards Viognier $20

Rosenblum Viognier $17

Beaulieu Vineyard Carneros Pinot Noir $17

Mark West Pinot Noir $10

Castle Rock Mendocino Pinot Noir $13

A to Z Oregon Pinot Noir $18

Jigsaw Oregon Pinot Noir $17

 

For more from Bill Garlough’s Perfect Pairings visit My Chef.

About the Author

Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or wineparings@mychef.com

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