Monday, February 25, 2013

Wine Tip of the Week - Food Pairing Series - A Pairing "Don't" (Sort of)

Food and wine pairing can be a rewarding and challenging pursuit, but is nothing to get too worried about.  If every pairing is not perfect (and what is perfect for some may not be perfect for all) - it doesn't mean the food and wine will (necessarily) be ruined and your friends and family will quickly disown you.  However, there are just a few food and wine interactions where you need to be careful. One of those interactions involves your friendly spear of Asparagus.  Asparagus contains a sulfur compound that causes wine to have a metallic taste.
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This doesn't mean wine is out of the question (unless you are serving up only a big 'ole plate of Asparagus).  There are some things you can do to lesson the impact, and help asparagus pair better with  your wine:
  • Grill the asparagus to give it a bit of a char
  • Serve with a cheese, hollandaise, or other creamy sauce
  • Buy bunches with thinner/younger spears
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Wines that can pair up with Asparagus - minimizing the whole metal thing:
  • Wines with herbal notes such as Loire or New Zealand Sauvignon Blanc
  • Versatile wines with great aromas like Gruner Veltliner (Austria), Riesling, and Gewürztraminer
Just be sure and avoid anything tannic or that has been oaked aged like Chardonnay (unoaked Chardonnay should be fine).

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