Out of an exchange with Tyler Colman of drvino.com comes an idea that may help us all gain a better understanding of food and wine pairings. The idea is simple: every third Friday of every month, a recipe will be offered for bloggers to try with a wine of their choice. The task for individual bloggers will be to describe how the wine of their choice pairs and interacts with the dish of the month.
I will propose a simple recipe and all willing bloggers will pick the wine they think will do best with the dish. Participants are welcome to try more than one wine with the dish. The only thing I ask is that participating bloggers think about the interaction of flavors, aromas and textures of the food and wine. The idea here is to seek out pairings that create great synergy.
While it is not a requisite, I would encourage all participants to think in the following categories:
- Ultimate synergy of wine and food resulting in pleasing flavors and textures not present in either the wine or food alone.
- Wine flavors and structure complement the food, enhancing or positively affecting flavor and texture characteristics already present in both food and wine.
- Wine flavors and structure match or reflect the character of the food.
- The wine cleanses the palate for the next mouthful.
- Wine and food flavors and textures stand side-by-side without any negative interaction.
- The wine does nothing for the food. You might as well not be drinking anything with the food.
- The wine and food do not work together. They clash in an unpleasant way.
I look forward to hearing everyone’s thoughts on this idea.
Email & Share