Comments on: Pairing Food With Wine (and vice versa)

By: Kathleen Lisson

Kathleen Lisson — Fri, 07 Mar 2008 16:13:19 +0000

Great article! I look forward to reading more.

By: Kathleen Lisson

Kathleen Lisson — Fri, 07 Mar 2008 13:13:19 +0000

Great article! I look forward to reading more.

By: Joe Power

Joe Power — Thu, 06 Mar 2008 03:23:46 +0000

Good point, Papa Lou. Matching the right note in the sauce and the wine can make almost any food and wine pair up.

By: Joe Power

Joe Power — Thu, 06 Mar 2008 00:23:46 +0000

Good point, Papa Lou. Matching the right note in the sauce and the wine can make almost any food and wine pair up.

By: Papa Lou

Papa Lou — Wed, 05 Mar 2008 18:24:04 +0000

On a more micro level, I’ve found that pretty much any wine with a note of fruit in it will pair well with a sauce/glaze that has the same, no matter what the protein may be.

I got a big bottle of mango-curry grill sauce from some local gourmet shop as a gift last summer (it lasted me a solid month’s worth of grilling sessions), and when I paired it with a pinot noir with a note of cherry, a fruity shiraz or a crisp, sweet Reisling, it worked very deliciously. When I paired it one time with a big, sturdy, tannic Cab, it didn’t work at all, despite the fact that Cabs and curry usually match up well.

By: Papa Lou

Papa Lou — Wed, 05 Mar 2008 15:24:04 +0000

On a more micro level, I’ve found that pretty much any wine with a note of fruit in it will pair well with a sauce/glaze that has the same, no matter what the protein may be.

By: Joe Power

Joe Power — Wed, 05 Mar 2008 14:50:40 +0000

Omyword (great name, btw), thanks for stopping by, and you’re welcome. Your example sounds delicious.

By: Joe Power

Joe Power — Wed, 05 Mar 2008 14:47:05 +0000

Jon, that is an interesting point. While I doubt it will change how I pair food and wine, it is something to think about. There is no way that I am serving a white Zin to anyone with anything under any circumstances, but perhaps planning the menu by taking my guest’s tastes into consideration, and then matching wine to that is something that I will take into account more. Food for thought. BTW, all wine (except white Zin) goes with food for thought.

By: Omyword!

Omyword! — Wed, 05 Mar 2008 12:51:03 +0000

I never thought about pairing with the sauce, until I read this post. Then I imagined filet mignon with Bearnaise sauce and thought about an oakey chardonnay and went, “uh, yeah!” Thanks for the tip!

By: Joe Power

Joe Power — Wed, 05 Mar 2008 11:50:40 +0000

Omyword (great name, btw), thanks for stopping by, and you’re welcome. Your example sounds delicious.