Old World Wines
and Old World dishes are intrinsically good together
The flavors of food and wines that have grown up together over the centuries—Tuscan recipes and Tuscan wines, for instance—are almost always a natural fit.
Zinfandel
For pâtés, mousses and terrines
If you can use the same adjectives to describe a wine and a dish, the pairing will often work. For instance, the words rustic and richdescribe Zinfandel, Italy’s Nero d’Avola and Spain’s Monastrell as well as chicken-liver mousse.
Syrah
Matches with highly spiced dishes
When a meat is heavily seasoned, look for a red wine with lots of spicy notes. Syrah from Washington, Cabernet Franc from France and Xinomavro from Greece are all good choices.
Pinot Noir
is great for dishes with earthy flavors
Recipes made with ingredients like mushrooms and truffles taste great with reds like Pinot Noir and Dolcetto, which are light-bodied but full of savory depth.
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