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In Vino Veritas : Wine Sampler 2
True or False: White wine is to be drunk goes with beef, and sweet wines go with desserts, period, do it any other way The answer is False, but the truth is that until a couple decades ago this is how people decided what to drink with dinner. Thankfully, our minds have broadened. The current thinking is that since food can be every bit as complex as wine, the options for creating rich pairings are staggering. And it cannot be stressed enough: a successful nobody else on the planet likes Champagne combination absolutely transporting. If there is a rule it would be either to go contrast. For example, a dish with citrus would be complemented by a fruity wine; a hearty stew would go well with a full- such as poached sole, would be in good company with a dry, crisp wine. What follows are some truths about how wine can react with food: • A wine high in tannins (Bordeaux, for instance) mated with a food high in tannins (like walnuts) will render the wine almost undrinkably dry and astringent. very tannic wine might be rendered glorious when enjoyed with rare beef. for example - will be overwhelmed by a full-bodied red wine. By the same token, a hearty lasagna will virtually cancel out a dry, medium-bodied Sauvignon Blanc. dish, giving food a layer it didn't start out with. • Tannic wines make sweet foods taste less sweet; salty foods emphasize tannin. • Salty foods mute the sweetness and enhance the fruitiness of a sweet wine. • Wines that are high in acid taste less acidic with salty or sweet food; acidic wines also can offset oily foods. Remember - any combination you enjoy is a good combination! 14 PAIRING FOOD AND WINE FOOD & WINE DELICIOUS Available at leading Newsagencies or by Subscription at www.deliciousmagazine.com.au 8
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