Monday, March 4, 2013

Wine Tip - Sometimes Pairing is All About the Sauce

When trying to pair a wine with a lighter meat such as pork, veal, or even chicken - your best best is to base your pairing on the sauce rather than the meat.  The sauce will set the flavor profile of the dish more than these lighter meats, so this is where you will want to focus for pairing.

If the meat is served with a cream-based sauce,  a Chardonnay (either unoaked or subtlety oaked) is a good bet.  Want to try something new - switch to a Gavi - an Italian wine from the Piedmont area.
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For tomato based sauces, you should try a red wine with some acid to stand up - an Italian Dolcetto, a Pinot Noir, a Chianti, or a Rioja.
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Often pork may be served with a sauce containing apples as a riff on the classic "Pork Chops & Applesauce". A Riesling with a bit of sweetness (Germany, Australia, Washington State will all work great) is a great pairing.
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If you are going sauceless, roast meats like pork, chicken, and veal go nicely with fruity red wines - try Zinfandel (one that's not too big and tannic), a Pinot Noir, Merlot or a Malbec.  If you want a white wine - Torrontes from South America or Albariño from Spain are whites that are super versatile to go with many dishes.

If you want a suggestion for a specific dish - just let me know!

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