Do you find yourself spend more time playing in the kitchen during the winter months? Trying new recipes? Putting a little more flare in your day to day meals? With being cooped up in the house more that I would like, I sure find myself having a little more fun preparing the evening’s menu.
Wine, of course, enters into play here. There are times I pick a recipe I want to try (or just grab something from the freezer) and then look to the “cellar” for a wine to match. Others times when I have time to prepare a special supper, #1 the wine is chosen, #2 then the dish.
So how to select a wine for dinner? Or in my case, select a dinner for a wine?
There is the long-standing rule of thumb that says “Red wine with red meat and white wine with white meat.”
From that educational foundation, you can build some structure with trial and error; drinking the wine you like with the food you like. Please take note of a few considerations. First – spice. For instance, garlic, (a staple in our kitchen) will pair better with our Seyval Blanc than our fruity St. Pepin. A light wine like our Blushing Pink will get lost with a hot spicy dish where Marechal Foch will enhance the flavor.
Secondly, the “weight” of the food should be consistent between the wine and food. Example: A hearty stew will taste better with deep reds like Massbach Reserve or Traumen as opposed to Massbach Stomp.
This being said, remember this subjective. Some of our customers love Massbach Stomp (a Concord wine) with spaghetti while others wouldn’t consider opening anything else than Massbach Reserve (our barrel-aged Frontenac).
In making a good pairing, you create a Gestalt effect. The combination of the wine/food is greater than (>) the two on their own. That’s the beauty!!!
Again, I encourage you to drink the wine you love with the food you love with the people you love. You can’t go wrong!
Have fun with this and please post your discoveries and let us know.