Food/Wine pairings: When in doubt, just drink a wine you like.

[dmp]

My brother sent me the link to this very well thought out and written piece on food and wine pairings.

 

Principle #1:

There are no right answers. Even the crisp white with fish is bullshit if you don't like crisp white wines. When in doubt, always drink what you like to drink and you'll probably enjoy your food and your wine better than you would if you worried about matching them.

Principle #2:

Take advice only when you feel like it, and don't expect it to be right even when the person is some sort of expert. You might like someone's pairings, and you might not. But just because someone else thinks that Gruner Veltliner is the perfect pairing for steamed asparagus with butter and salt, doesn't mean you will.

 

Principle #3:

Since this is all about you (yeah baby), experiment! try different things and figure out what works for you.

And I guarantee what you'll discover, in the course of these explorations, is that for any dish, there are a million and one wines that will taste great with it, and for any wine, there are just as many foods that would be perfect accompaniments. All of which will make you happy, and also prove my point.

Go forth and break free from your chains. The only answer to what to drink with what you eat is, in the end, is everything and anything.

 

http://www.vinography.com/archives/2008/03/food_and_wine_pairing_is_just.html

[fonts]

Agreed.

 

Wine is supposed to be enjoyable. If you are stressed about picking the "right" wine it obviously takes some of the enjoyment out of it.

 

That being said ... in time you will learn what you like and the pairings will become easier and more enjoyable.

[coxx]

some go better with others but yeah it's pretty much just your own taste.

 

Where's heights to tell us what exactly goes with what

[Guest heightsgtltd]

here

 

Good points by OP

 

IN addition, just read an article about research being done on top wine guys. There are different segments of the pop that have been developed based on taste buds.

 

One wine can taste a certain way to one person, and totally different for another due to the amount and type of the tastebuds.

[Brady]

Another point I will make though, at risk of sounding like a snob, is that I would HIGHLY recommend taking a wine class offered by a locally respected wine store or possibly a restaurant that is known for wine selection. It's not to teach you what is good, but to teach you about wine so you can better determine what you will like.

 

It's been several years since I've taken a class, and I would like to do so again, but what I still remember has helped me turn a number of people onto wine who claimed they didn't like it. All I did was ask them what they've tried, why they didn't like it, asked them a couple questions about their taste, and then find something that seems to fit their preference better. Once they realize there is such a wide variety of tastes and flavors in wine, they want to learn and explore more.

[rc0032]

Good points by the article thanks to the OP for the copy paste

+1

[dmp]

You edited his post to give me shit by obviously quoting part of an article, then linking to it?

[moshulu]

When it comes to choosing a wine, "do what feels right for you" works to a first approximation, but isn't the end of all wisdom. It ignores, among several other things, the fact that, in many parts of the world where wines are made, food and drink evolved together over the centuries. This is especially true in Europe. Take, for example, the Loire valley. This wonderful place is the heart of France, where some of the finest restaurants can be found. The distinct wines of the region go particularly well with the classic local dishes and cheeses. Pike perch from the river, a "geline" chicken, a Sainte-Maure goat cheese - that sort of thing. You can still drink something else with one of those dishes if you like, but it makes more sense to begin with the local product because, in a subtle way and over many years, the winemakers, farmers and cooks made it so. But, to make the right choice, you need some knowledge of wines.

 

My point is that being free of snobbery, and being ignorant, are two very different things. And produce different results.

[Guest heightsgtltd]

When it comes to choosing a wine, "do what feels right for you" works to a first approximation, but isn't the end of all wisdom. It ignores, among several other things, the fact that, in many parts of the world where wines are made, food and drink evolved together over the centuries. This is especially true in Europe. Take, for example, the Loire valley. This wonderful place is the heart of France, where some of the finest restaurants can be found. The distinct wines of the region go particularly well with the classic local dishes and cheeses. Pike perch from the river, a "geline" chicken, a Sainte-Maure goat cheese - that sort of thing. You can still drink something else with one of those dishes if you like, but it makes more sense to begin with the local product because, in a subtle way and over many years, the winemakers, farmers and cooks made it so. But, to make the right choice, you need some knowledge of wines.

 

My point is that being free of snobbery, and being ignorant, are two very different things. And produce different results.

 

All good points, and whites from the Loire are some of my favorite

[moshulu]

[...]whites from the Loire are some of my favorite

 

 

I’m glad that you like them. I hope that, in addition to the best-known Loire whites (Sancerre, Vouvray, Pouilly-Fumé, etc.) you’ve had a chance to taste some of the rarer ones, like white Menetou-Salon, Chinon rosé, or the region’s fantastic sweet wines – Montlouis, Quarts de Chaume, and others.

 

The Loire wines rule my cellar because they are the ultimate “food wines”. When people ask me about how to deal with a French wine list in a restaurant, I always advise choosing a Loire wine. They never over-power the food, and they go particularly well with cheese. Plus, they tend to be much more affordable. The trick is make sure the reds are well chilled (I’ve found that American waiters are sometimes reluctant to do this, so I ask for the ice bucket and do it myself). All of this is true for many wines from Alsace (including the rare reds). I never order a Bordeaux unless I’m having something very strong-tasting like beef, duck, or game. And even then, I often find that the wine is too big, too alcoholic, unbalanced and, usually, much too young.

[dmp]

My point is that being free of snobbery, and being ignorant, are two very different things. And produce different results.

 

http://www.d-mphotos.com/images/applause.gif

[Guest heightsgtltd]

I’m glad that you like them. I hope that, in addition to the best-known Loire whites (Sancerre, Vouvray, Pouilly-Fumé, etc.) you’ve had a chance to taste some of the rarer ones, like white Menetou-Salon, Chinon rosé, or the region’s fantastic sweet wines – Montlouis, Quarts de Chaume, and others.

 

The Loire wines rule my cellar because they are the ultimate “food wines”. When people ask me about how to deal with a French wine list in a restaurant, I always advise choosing a Loire wine. They never over-power the food, and they go particularly well with cheese. Plus, they tend to be much more affordable. The trick is make sure the reds are well chilled (I’ve found that American waiters are sometimes reluctant to do this, so I ask for the ice bucket and do it myself). All of this is true for many wines from Alsace (including the rare reds). I never order a Bordeaux unless I’m having something very strong-tasting like beef, duck, or game. And even then, I often find that the wine is too big, too alcoholic, unbalanced and, usually, much too young.

 

I am fairly knowledgeable about wines from the Loire so I have tried a good number of well known and less well known wines from that region.

 

I had a dessert wine last week from the Loire that was amazing. I will try to remember what it was

[Guest heightsgtltd]

In response to your point about temperature and red wines, it's definitely a problem in many places in NY.

 

I've had the experience of Italian and Spanish red being served too chilled, as well as other reds being too close to room temperature.

 

Many do not think of reds in terms of temperature.

[moshulu]

One more thing about Loire reds. The conventional wisdom is to drink them young, but this can be a big mistake. Some Chinons and Bourgueils can stay in the bottle for twenty years or even longer, acquiring an amazing flavor. There is a great little hotel/restaurant near Tours - Le Moulin Fleuri - that specialises in these older local wines. The owner was telling me that he recently bought a whole cellar-full that had been discovered after a wall collapsed from old age. The wall had been hastily built to protect the bottles from maurauding Germans during the war, then forgotten. It's true that most of the wine tasted like nothing at all after so many years.

 

I sometimes buy older Loire reds on Ebay for very little money. About half the time, they are still drinkable.

[Guest heightsgtltd]

Great stories. Nice to find some more oenophiles on here

 

I haven't bough wine off of ebay.

[moshulu]

I haven't bough wine off of ebay.

 

You can't in the US. Here in France, no problem. Take a look at this:

 

http://cgi.ebay.fr/

bouteille-37-5-CL-DE-VIN-CHINON-ANNEE-1959-M-

BONNET_W0QQitemZ110232706010QQihZ001QQcategoryZ105143QQssPageNameZWDVWQQrdZ1QQcmdZViewItem

 

A half-bottle of Chinon from 1959! I wouldn't bid on this, though - too old!

 

Hard to just write about wine. Think I'll get a bottle of 1990 Clos de l'Echo out of the cellar for tonight. Will be sure to drink your health!

[Guest heightsgtltd]

C'est casse ca marche pas

 

ahh the full link is there just not activiated..

[eVoMotion]

on topic - had a great Sauterne with a rippen Roaring Forties Blue cheese from King Island (Aus) last weekend. A friend had seen me buy the cheese and then showed up two days later with the wine. "Hey, I saw you had some blue cheese. Want to try it with a nice wine?" DUH! I like my friends!

 

Off topic

here is the latest dream pairing - me - there!

Yquem Collection 1934-1982, A Rare Library Vintage Release

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The Collection:

In collaboration with the importer, Bordeaux Wine Locators, we are proud to offer vertical collections of 18 rare and old vintages, comprised of one bottle each of the following: 1934 - 1935 -1937 - 1939 - 1940 - 1942 - 1944 - 1946 - 1949 - 1950 - 1953 - 1954 - 1955 - 1967 - 1975 - 1980 - 1981 - 1982. All of the bottles have been stored perfectly in the cellars of Yquem and are packed in individual (1x750ml) wooden cases, stamped with the Chateau name, logo and vintage. This is the first time in Yquem's illustrious history that the Chateau has released library vintages in this manner! There are only 120 of these 18 bottle lots available worldwide and we at Vinopolis are honored to be selected for retail placement of this opportunity.

 

 

Tasting & Dinner:

With this historic release, arrangements have been made for a unique event to be held at Chateau d'Yquem. All clients purchasing these cases will be invited to a dinner at the Chateau, on the 24th October 2008, where all 18 vintages will be tasted. It is rare for the Chateau to open their doors to the public, let alone entertain on the premises, so we are delighted to be able to offer this outstanding opportunity.

18 Bottle Yquem Collection- $36,000 per collection

Anticipated arrival in the USA is Fall 2008. This offer is not listed on our website, if you want it please affirm your interest back to us- quickly! Payment will be required upon acceptance.

[Guest heightsgtltd]

I've had Yquem before, but not a vertical of them, or vintages anywhere near that old

[moshulu]

All clients purchasing these cases will be invited to a dinner at the Chateau

18 Bottle Yquem Collection- $36,000 per collection

 

 

 

That's only 22,000 Euros, and counting. Maybe I'll wait a couple of weeks more, then decide. Can you post the menu for the dinner?

 

But, seriously, Yquem is an outstanding wine (that I have only tasted once) but the price is pure fiction, with no rational relation to quality. That is, in a blind tasting, many other Sauternes and Barsacs would be judged to be "just as good" while costing ten or twenty times less. For most people, Yquem is not really a wine, it's an investment, and a good one. I wonder how wealthy a person would have to be to be able to simply appreciate it on its own merits? With a nice slice of freshly-sautéed foie gras, and a bit of onion compote? And let the servants finish what's left in the bottle....

[eVoMotion]

Definitely agree with the above. Wine is meant to be drunk, not bought as investment. Sheer madness. Price does not equal quality as money does not guarantee taste - in wine and people.

 

Speaking of high prices...Did anyone read about the Penfold's Grange nearly entire line vertical tasting in the Feb Wine Spectator(ship)?

 

on topic

Grilled (gas) some Cooper River salmon that I had vacuum packed last fall last night with some asparagus and mache & avocado salad last night - served with an OK Burgundy (pinot) that a friend recommended from Trader Joes. I wanted to open an Oregon pinot, but thought I had better finish the other three bottles of red we have open before opening more.

[Guest JessterCPA]

I agree 100% on the wine class. I took 2 through my local adult school. Very worth while.

 

I also recommend a good wine store. And not necessarily in content, but in servicee. My wine guy is irreplaceable. I tell him what I am serving, how many people, and my budget, and he has nailed it time & time again. He listens, and gives me an honest opinion.

 

Most places will just go.. "Well, you could have the Chateau du Mucha Expensive, but since you need to stay on a budget, this bottle of Ripple will do just fine."

[eVoMotion]

on the wine class OR find a wine shop locally, get on their newsletter and go to everyone of their Friday/Saturday night tastings.

 

When we started getting into wine, we tried a couple local shops' tasting, picked one we liked and went for two years every time we could. My wife and I would usual share a tasting - if we liked it, we would buy some bottles. If we did not like it, we were not out two tasting fees. We tried a ton of stuff we had no idea what it was - some was great, some we did not prefer. It was a fun and easy way to learn about wines. Our local favorite guy is also an avid cook (as many wine guys are) and can recommend either a great wine with something we are preparing or a great meal to have with a wine.

 

We also ended up seeing the same people at the tastings and making friends. We now do our own tasting with groups.

[moshulu]

[....]

 

I also recommend a good wine store. And not necessarily in content, but in servicee. [....]

 

 

Excellent advice. There is one problem, however, with most wine stores: they rarely sell older wines, and many of the wines that they do sell are not at all ready to drink. This is a generic problem with restaurants as well. It's painful to go out for dinner, and to see corks popping out of bottles that should be spending five or ten more years in the cellar. This happens even in reputable restaurants, where the wine stewards should know better. But this is why the serious wine aficionado needs some way to store wine. My "cellar" is a couple of those wine refrigerators that store about 250 bottles each, under optimal conditions of temperature and humidity. It's not as good as the real thing, but better than nothing. I've been experimenting with aged California Zinfandels. I know that this is heresy to many, but I keep them for ten years. The results are sometimes a bit bizarre, but always interesting, at least to me.

[Guest JessterCPA]

I know that this is heresy to many....

 

Wine, like any alcohol, should be fun. You should try, experience, enjoy, make mistakes, learn. It's not brain surgery. It's drinking wine.