LOCALadk Magazine

LOCALadk | Eat Local ~ Drink Global Choosing the Right Wine, It's Easier Than You Think! By Julie Robards W hen it comes to pairing wine with your favorite foods - it doesn't have to be complicated. A few basics will help you select just the right wine to enhance and complement the food you are serving. The old rule - white wine with poultry and fish - and red wine with red meat - is outdated and no longer holds true for much of today's creative cuisine. One of the general rules of thumb when pairing wine for a multi-course meal is to start with the lightest food and wine first. Lightest, in this case, refers to color, flavor, body, and texture. Wines like unoaked Chardonnay, Pinot Grigio, and Sauvignon Blanc are crisp, clean and fruity, often exhibiting lush tropical flavors, zesty citrus, mellow stone fruits or fresh green apple. They are the perfect accompaniment to delicate white fish, oysters, scallops, and other seafood. Furthermore, the pureness of flavor and crisp acidity in these wines balance out the richness of butter and cream that is often used in preparation. Chardonnay that is matured in oak barrels before it is bottled has more structure and complexity of flavor than that which is aged in stainless steel. New oak barrels impart stronger wood flavors to the wine than old barrels that were previously used. Furthermore, the region the oak is from, and the length of time the wine spends in cask, also affects the flavor. Lastly, if the inside of the barrel is charred by flame before the wine is added - the wine will draw flavors from the caramelized sugars in the wood. The result is reflected in nutty, toasty, vanilla, butterscotch or caramel aromas and flavors in the wine. Oak aged wines are medium bodied and often have a creamy or buttery finish that goes beautifully with delicate dishes like cream soups or pasta in white cheese sauce. Aromatic, sweet white wines, like German Riesling and spicy Gewürztraminer go especially well with Asian and Thai cuisine because the sweetness compliments the spiciness of ingredients like curry, cumin, turmeric, and ginger. Fusion cuisine, an innovative cooking style that blends traditional foods from one culture with an ethnic twist from another (like a combination of Middle Eastern hummus with Mexican guacamole) also presents a unique wine pairing challenge because of the eclectic blending of ingredients, spices, and seasonings. Another wine pairing challenge is acidic vinaigrette salad dressing. Since the acid in the vinegar clashes with the acid in the wine, the flavor of a good salad or a good wine can both be destroyed. A sweet sparkling wine will add contrast and refresh the palate - so choose a low alcohol white or rose' like an Asti, Moscato or Rosa Regale. When it comes to pairing red wines with chicken and fish - Pinot Noir, a thin skinned fruity variety with a nice balance of acid, is the most food friendly wine on the market today. It is the grape variety of the famous and expensive wines of Burgundy, yet LOCALadk Magazine Spring 2013 53

• Cover