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live it!” WELL-BEING . THE ARTS . WINE+DINE . STYLE+DESIGN . LEISURE eS ees The six mistakes to avoid when pairing food with wine ‘THE worst wine and food combo Ive ver tasted was a sft, gooey textured Kspy Kreme doughnut coatedin sug. fry glaze with decadent opulent 1975 Ghiteasd'¥quen They were both de ‘ous thelr nthe problem wasthat the doughnut was way sweeter than the ‘wine he Bordeaus abled sciousness ‘ame across a batery aid. Tied because! wast dinner hon. couringa noted wine collector and was hispersonal our paring You nose ‘wht else twas? Pool that ever serous ‘tine lovers make serious errors when Matching food with wine ‘Carlos about the mistakes we all ‘make, IquledahalF-dozen sommelier, ‘vtospendthetrtime tying suggest the Dest pangs co thet customers about the most common goos. ven though allofthem ad song opinions aboutthe Subject they werearalousnotte ete thelrenstrnert choices ‘Afterall, one old mes ard to de seribe any ood and wine pairings a8 purely disastrous Weesch bing our own [ste bud tothe able andthe biochem ‘ealprocesesthatcombine to crate the thought Hey, this wine goes reat with ‘pepperoni pa are highly inv Sill there are some general principles Heeare the stemistkes they ay any people mate Insisting om only white wine with sh ‘Aldo Soh the che sommeliet athe thre tar Michelin restaurant Bera {in dreams up nun food and wine Paling wl jogging in Manacan's pper Wet Sie: taging what wl go ‘sthwhat sans om his mind wis {Thing you would expect fom someone ‘Sncename Bes Sormeler inthe Wk sh regnsat the earn a Sam saidsome untomers ol hinkthey have {Gorder white wine with every fs ih ‘Youtdon'hesad"Youcan often dos red tal dependsonthe sauce. Look at ‘hemenu fst and ead the description (Ge Tight add ask the sommelier foc Stvice} Soh admited,howevet that $ tscle-bound Calforia red sucha Screaming Eagle tthe deal chotce to accompany the delese fish on Ls Bernadine men. So choose wil cae Serving champagne with wedding cake —orany kindof sweet dessert June i the big wedding month, and at ‘any nuptial dinners, brut Champagne ‘wb sipped wih sweet sted cake as ‘ests toast the bride and groom, That fhachisgngtobeabod marae sighed master sommelier Evan Golsttn who has written two books on food and wine pdngand presenta Pull ide Wine Solute: "ie artness of he wie ll ‘lish wih the sweetness ofthe cae’ he ‘Sid The wine wl taste even nore acide, Tkelemon ice. Thesolaion? Serve alight sweet flan moscato or prosceco with thee, Serve Campagee aan peri ‘Choosing rosé asa compromise wine Master sommelier Ronan Sayburn has tworked ax executive head som forthe Gordon Ramsay Group and luxury ho {elchains and now oversees wine ax lusive London wine club 67 Pall Mal “Working aa sommelier, you often see some batt choice, ike martinis or co ‘mopoltans drunk wit an entire meal Jheeompained (imagines shudder) Buthis personal bughear"isthat many ‘ines opt forrosé wien one person has ‘ordered ish and de other steak. "The thnk match ba hesald, “ucitwon'go wih ether one nstead, consult the y-the gis isso you each in ouder something appropriate ‘Always drink red wine with cheese Aconmon mie among ines at ew thehead sommelie isfnkhinga inne ‘edith the cheese course "ery few reds can balance out the tart acidity of most goats ik cheeses, spoclly thos coated in ash ore ‘heexplained. "They rebate with Cham pagne or chenlnban” Ach, cows ‘peceamcheeseneeds aroun ceany ‘te Burgundy thc complements tis tex ture notatannccabemator yah Ifyou ‘want pel Vakarecommends choos ngage cheddar ormimolet, whic ae JeSotaand have chewier textures {gnoring the‘struture' ofthe wine anateod Master som Pescline Leper heads {pthennepogramme stooge Toma ‘Howe Int ostwom the Word of Fine ee |} er fl ‘Wine'saward forthe best ong wine tin thw and beeves pang’ highly complex subject People wrongly focus tm favours and aromas whe choosing {Twine with tel fod, she ald emote porto match it cd soetness and etre nthe dls withthe td col ana and sweetest he twine you mahi spcy sh vas in Tuatbectesaice with hig alcabol wie, she explained he favours may math, hut the hotspice wil enhance he aleabol tnd make the wine ast almost burnt TO tame the spe picks iy moet te, Believing theres one perfect wine foradish Uk-based Fiona Recket isthe master. ‘mindtshind one ofthe best —andmost Sonble wine and foe pairing ste matchingloodandwine com She pots flout that pope have dfeent plates ets hunk there ae had and ast ideal fombiatons People eos sauvignon anette beste for goat cheese she ‘sid but what you're nota anol st mon blanc? Mere needs o be options er vow ith snatching wine sd food's ke cooking iM rat goes with ‘ingredient (ches cherses wh nk) ‘wine that inlades those avo ike Pino nie wl work to Hove a ish fooked, not the base ingredient should be the starng pain when selecting a Wine, Bloomberg

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