Food & Wine: A Mini-Tutorial, Courtesy of the Interwebs

19 Feb

How do you pair food with wine? Do the old “red-with-red meat, white-with-white meat / fish” rules even apply anymore? Can we just scrap them in favor of a good ol’ Barefood Contessa-style “Eh, drink what you want!” style?

Or is there more to it than that? What’s a modern-day chef to do?

In come the interwebs. Ba-DA!

The History Teacher, in his infinite wisdom and oh-so-thorough knowledge of all things online, found this incredibly cool Infographic from the wizards over at Food RepublicFood Republic is a slightly nerdy-licious site devoted to the cross-section of good food, good drink, culture, cuisine, politics and more, and their site is worth a perusal. (Or an hour’s worth of reading / drooling over their photography. Whatever you have time to handle.)

But this gem takes the cake. Check it out below:

Image sourced from Foodrepublic.com

Image sourced from Foodrepublic.com

Just in case the text got a bit blurry in translation, you can see the original in all of its chic-design glory here. It confirms, largely, a bit of what we already know: Steak, unsurprisingly, can be really delicious with a medium or bold red wine. Also not too surprising: Fish dishes and a variety of white wines are matches made in food-heaven.

But dig a little deeper, and the pairings get more complex and far more fun. What to figure out what to serve with that amazing new cheese you found at the farmer’s market? While a sweet or rich white might be traditional, a dessert wine could be, well, just divine. (Rhyme! Ha! I kill myself.) Looking for a bouteille de vin that’ll perfectly complement your roasted mushroom entree? Wouldn’t you know it, any medium red — Sangiovese, Merlot, and more — could be just the ticket.

Fun, right? Here are a few more fun and funky pairings for your your taste buds:

  • Savory Grilled Cheese could be fabulous with pretty much any wine on the planet, but try a dry sparkling wine for a festive twist.
  • Charcuterie platter got you stumped? Your best options are sweet whites (a la Riesling), a classic light red, or even a bold red like Malbec or Syrah.
  • Crabcakes and Chardonnay? Classiest shrimp shack meal ever.

For more tips and info on wines that are popular around GKG, check out this post. Otherwise, you tell me — what are your favorite wine and food pairings? Do you follow any “rules,” or do you throw caution to the wind and fill your glass with whatever you darn well please? Happy eating and drinking, everyone!

 

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One Response to “Food & Wine: A Mini-Tutorial, Courtesy of the Interwebs”

Trackbacks/Pingbacks

  1. Summertime Suppers: Tomato-Zucchini Pasta with Ricotta and Herbs | galley kitchen gal - July 9, 2013

    […] with an herbed focaccia, a mixed veggie salad, and a bottle of your favorite wine. With this meal, I’d recommend a Chardonnay, a Pinot Grigio, or even a Pinot Noir if […]

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