Wine and Food Pairing does not need to be a rocket science. The right wine can make a dish “sing” while another selection may seem just “so-so”. Worst case the wine can clash or overpower. You need to experiment with wines to find what works the best for you.
Enjoy reading few tips of wine pairing with different food items along with best recipes to give a shot.
Wine with fruit
Sometimes the simple pairing of fruit and wine makes the perfect dessert. Bubbly white sangria tastes like a classy fancy drink. It’s light, saccharine, and vivacious. This is your cocktail, make it how you like it! It’s the perfect cocktail for Christmas Eve.
The most important step for your sangria is to let the fruit soak, prepare your sangria a few hours before it’s served. It doesn’t take long to prepare, just a few minutes to slice the orange and lemon. The fruit takes time to marinate in the wine so more than 8 hours marination is required. We all love our booze-soaked fruit. It’s the best part!
If you want to add ice to your sangria, do not add it directly into the pitcher. Rather, add ice to the individual glasses. The sparkling sangria won’t last long enough in the glasses to become watery down.
• Place orange, apple, pomegranate seeds and orange juice in a large pitcher or a bowl, then add wine (Any red wine that you enjoy drinking).
• Refrigerate it for 7- 24 hours, so the fruits settle down well in it. Right before serving, add some good champagne to it.
• If you’d like it to be sweeter, add 1/4 cup granulated sugar, honey or agave.
Serve and enjoy the chilled favours of your cocktail!
Wine with chocolates
Pairing wine and chocolate is a match made in heaven. Just as with wine, chocolate presents a complexity of flavours and textures, with the potential for subtle changes with each new batch of chocolate. Learning how to appreciate the subtlety and complexity of flavours that both wine and chocolate have, as well as being able to pair them well, is a most enjoyable hobby.
• The sweetness level of chocolate should not be sweeter than the wine you’re pairing it with, so that one can relish the taste of both.
• Whether the chocolate is white, milk, or dark its origins should be impeccable and its manufacture of a high quality standard.
• As with food, the general rule is that the darker the chocolate, the darker the wine. So reds are ideal for dark chocolate.
• If pairing with white wine, look for fruity and intense varieties, to match the eclectic mix of bitter and sweetness, fruitiness, sometimes nuttiness and occasional acidity to be found in chocolate.
Wine Milk Chocolate Recipe
In a medium saucepan over medium-high heat boil Zinfandel wine until reduced by half.
• Meanwhile, bring the one and half cup of whole milk to a boil. Place 1 ounce quality milk chocolate, finely chopped in a small mixing bowl and pour the reduced wine over the top, whisk making sure all of the chocolate is melted. Pour half of the hot milk into the chocolate mixture and whisk to blend. With the remaining milk, froth with a hand blender.
• Pour the chocolate wine mixture into small cups and spoon some of the milk froth over the top, garnish with cocoa powder and serve hot.
Wine with spicy food
Pairing wine with hot and spicy foods can be extremely daunting, not least because of the many layers of flavours and ingredients involved. The prevailing flavours tend towards a combination of hot, spicy, sweet, sour, and bitter which often add richness of butter or dairy ingredients.
Depending on your preferences you can join in and compliment the spice and heat flavours by pairing with a dry, spicy wine or try to contrast with a sweeter wine.
White wines make better choices than red. To be specific it is whites that are low-alcohol and “fruity, aromatic and off-dry.” The reason is that the sweetness in these types of wines greatly compliment the complex spices and it also helps in taming the heat in spicy foods.
Wine with dessert
Dessert wines sometimes call pudding wines are sweet wines typically served with dessert. There are three factors to consider: acidity (an acidic wine may pair best with a fruit dish, which also has natural acidity), intensity (the more intense the flavours of a dessert, the more intense the wine) and sweetness (a dessert wine should be sweeter than the dessert itself).
As the colour of the dessert get darker, wine gets darker.
Chocolate-Red Wine Cake Recipe
• Preheat the oven at 350°. Take 2 softened sticks of unsalted butter 2 cups all-purpose flour in a12-cup Bundt pan. In a bowl whisk the flour and add 3/4 cup unsweetened cocoa powder, 1 1/4 teaspoons baking soda and 1/2 teaspoon salt.
• In a large bowl, using a handheld electric mixer, beat the butter with the 1 3/4 cups sugar at medium-high speed until fluffy for 4 minutes. Add 2 large eggs, one at a time, and beat until incorporated. Add 1 teaspoon of pure vanilla extract and beat for 2 minutes long. Work in two batches, alternately fold in the dry ingredients and the 1 1/4 cups dry red wine, until just incorporated.
• Scrape the batter into the prepared pan and bake for 45 minutes until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan for 10 minutes and turn it out onto a rack. Let it cool completely and dust the cake with confectioner’s sugar and serve with whipped cream.