This morning on The Broadcast we broke down a few common misconceptions on how to match your favorite flavors in food and wine. Pairing a wine requires more than just smart protein and sauce decisions, even the most unique of pairings can match well together if balanced with the addition of a bit of seasoning, a bit of acid, a bit of umami, to create balance in your dishes. However, figuring out the best combo is the tricky part, but it doesn’t have to be.
I was recently in Napa Valley traveling as a guest of Treasury Wine Estates and had a chance to do a tasting at Beringer Vineyards to help identify the dominant tastes in food (sweet, sour, bitter, salty) which understanding can help you pair the best wines. Created by their Senior Manager of Wine Education, Jerry Comfort, the objective of the tasting was to find the wine and food pairing that leave the wine tasting as close to the winemakers intent as possible. Most people think of pairing wine with food; this one takes the opposite, pairing the food with the wine, as in wine country wine is the most important part of the meal.
Here are a few tips Jerry and his team created to help you make the ideal pairings at your next dinner party.
Every Glass Is An Adventure
Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii
Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.