The Beautiful Art of Food and Wine Pairing

“Wine is meant to be with food – that’s the point of it.”- Julia Child (1912-2004)

 

Wine and food pairings can get a bit tricky especially for beginners. It is a valuable skill especially for a foodie who wants to have a more enriching experience in appreciating food. There are a lot of factors to consider to perfectly balance the flavor of the food to the taste of the wine. So, it is quite necessary for us to equip ourselves with the knowledge of proper pairing to get the most out of our meals.

 

Learning the ropes can definitely help us off to a good start.

 

How does this work?

There are specific components that makes up wine flavors: sugar, acid, fruit, tannin and alcohol. In line to this, food flavors also are composed of:  fat, acid, salt, sugar and bitter. To pair them, you can either pair similar tastes or contrasting ones. It’s all about knowing which goes perfectly with the specific taste.

 

Here are some few tips you could follow to start off:

Pinot Noir and Earthy Flavors

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Recipes made with earthy ingredients such as mushrooms taste great with reds like Pinot Noir which has a subtle flavor but also full of  depth.

Chardonnay and Fish

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Chardonnay goes perfectly well with fish or any kind of seafood because of it’s creamy taste.

 

Champagne and Salt

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Champagne and other sparkling wines have a faint touch of sweetness and because of this, they can give a refreshing taste alongside with salty food .

Cabernet and Red Meat

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California Cabernet is exceptional with juicy red meat such as steaks and chops. The tannins in these wines refresh your taste after each bite.

 

Sauvignon Blanc and Tartness

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Zippy wines like Sauvignon Blanc goes well with tangy and tart sauces or dressings without being overwhelmed.

 

Dry Rose and Cheese

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Some people would pair cheesy dishes with white wines. Others, would pair them with red ones. However, for most of these kind of dishes, they go perfectly with Dry Rose which has the qualities of both white and red wine.

 

Pinot Grigio and Light Seafood

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Delicate white wines such as Pinot Grigio seem to bring out the rich flavor of light seafood dishes.

 

If you notice, it’s all about matching the right flavor to the right taste of your wine. Take also special consideration to the acidity and other noticeable qualities of the wine so that it won’t destroy the delectable taste of your dishes.

 

It might be a bit difficult at the beginning, but once you get the hang of it, you could easily mix and match your favorite wines along with your food.

 

10 Deliciously Cheesy Dishes You Can’t Wait to Try!

“Life is great. Cheese makes it better.” ― Avery Aames, The Long Quiche Goodbye

 

Well, cheese makes the world a better place. It’s creamy and smooth texture can melt anyone’s hearts and satisfy their taste buds. To make it better, cheese absolutely pairs well with wine! The pairing possibilities are endless and can leave anyone asking for more.

 

Cheese is also quite nutritious for it’s considered to be one of the richest dietary sources of calcium which is essential in bone growth. Not only that, it’s laded with other nutrients such as protein, phosphorus, zinc, vitamin A and vitamin B12. There are more than 300 varieties of this savory food which you can try.

 

Now, let me share to you some mouth watering recipes for cheesy dishes that you would dying to try:

Cheese & Spinach Penne with Walnut Crumble

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If macaroni and cheese seems to be too simple for you, try this one with a twist. Add spinach and leeks for a more veggie taste. Top off with crunchy French bread and nuts.

 

Ham & Blue Cheese Tart

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Craving for some tart? This no pastry recipe just needs a packet of filo for it’s crispy base. Soft cheese and blue cheese will make this ham tart extremely creamy!

 

Goat’s Cheese & Watercress Quiche

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Goat’s cheese makes this dish extra special with watercress. It’s gluten-free and flavorsome!

Three-cheese Soufflé

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Parmesan, Gyuyere and Goat’s cheese make this souffle exceptionally rich. Let’s not forget a coating cream that goes with it!

 

Cheddar & Sage Scones

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Savory scones go well with matured cheddar cheese. Mustard and buttermilk adds an extra quality to it.

 

Spanish Tortilla with Manchego and Green Olives

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Manchego cheese, potatoes, olives and onions all in one skillet. A perfect meal for breakfast, lunch or dinner!

 

Spiced Yogurt Cheese Balls

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Easy-to-prepare cheese balls which you can colorfully decorate with spice, seed or nuts of your choice!

 

Chipotle Cheesesteaks

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Now you can out your leftover steaks to good use with the love of cheese! Cheddar cheese and additional spices will make this sandwich the hero of your day!

 

Apple-Cheese Danish

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No kneading for this one as you can just use a sheet of puff pastry. Farmer’s cheese and apples make it impossible to love!

 

Pumpkin Goat Cheese Cheesecake

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It’s never complete without a dessert! You can enjoy your pumpkin in this adorable cheesecake with tasty spice and nuts. Truly something quite comforting especially if you’re feeling under the weather.

 

If you want to check more recipes, you can see more at BBC Good Food and Country Living.

 

For the love of cheese!

“Pasta with melted cheese is the one thing I could eat over and over again.” -Yotam Ottolenghi

 

Fascinating Tidbits About Tequila

“Sublime is something you choke on after a shot of tequila.”- Mark Z. Danielewski, House of Leaves

 

So, everyone’s familiar of tequila. People may have good memories about it, some may even have terrible ones.Crazy nights with friends or even waking up in a different room, just to name a few.

But, what’s with this distilled spirit that people just can’t forget about it? They say just one taste of it will transport your mind to Mexico where it all started.

So here are some interesting tidbits about tequila to get a deeper understanding of it.

Cultural Tradition

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Tequila has a cultural tradition of more than 400 years in Mexico. Its roots reach back into pre-Hispanic times when the natives fermented sap from local maguey plants into a drink called pulque.

 

Blue Agave

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It usually takes 6 to 8 years for agave plants to be ripe for harvest. As a clue, let us tell that agave plants produced at “Los Altos” region (in Jalisco State) are considered better than the ones of other regions, this is because of its higher fructose contents. Agave plant is mostly like a pineapple but about 60 cm high and it weighs near to 30 kg.

Fermentation

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This is the biochemical part of the process where the agave juice is pumped from the mill into special fermentation tanks. Each one, made of stainless steel and with a capacity of 17,000 Lt. Previously, a mixture of prepared yeast is added to the tanks in order to react with the juice and produce an alcoholic mixture which in the end will be tequila.

Distillation

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Spanish Conquistadores arrived in the new world in 1521. They brought the technology of distillation along with them and soon began distilling pulque, resulting in the tequila that we know today.

 

National Pride

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Tequila gained national importance during the Mexican Revolution of 1910, when it became the symbol of national pride. In 1977, the Mexican Government designated tequila as a Denomination of Origin product.  From then to the present, tequila has been officially recognized by the World Intellectual Property Organization as a Mexican denomination of origin product.

 

Increasing Production

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Tequila continues to be a source of national pride for Mexico, which established the Tequila Regulatory Council to regulate the production, manufacturing, bottling and marketing of tequila. Tequila’s popularity has expanded far beyond the shores of Mexico and is currently distributed throughout the world.

 

So, there you go, these facts can instantly make you a tequila expert and give you a better understanding of where it came from. Personally, I think it’s way better to know more about what you’re drinking or eating.

 

“There is a great independence, and a confident immunity to risk, in all drinks made out of cactus.”

― Alan LeMay, The Searchers