Pairing Wine and Food Tips

 



A majority of the questions I receive from guests are about pairing wine with Prime’s Menu items. It’s very rewarding when our guests’ experience is elevated because the wine we decided to accompany their dish pairs together extremely well. 

Here are some tips to help you pair wine with food, no matter where or what food you decide to enjoy:

  • Acidic Match: Pick a wine with higher acidity than your food. It helps cleanse your palate between bites.
  • Sweet Match: Sweeter wines go well with desserts or spicy dishes, providing a balancing contrast.
  • Intensity Blend: Match the intensity of your wine with your food. Light wines for delicate flavors, bold wines for richer dishes.
  • Red Meat, Red Wine: Red wines complement the richness of red meats, enhancing their flavors.
  • White for Light: White wines pair beautifully with lighter meats like fish and chicken, letting the food's flavors shine.
  • Bitter Balance: Bitter wines, like many reds, balance well with fatty foods, cutting through the richness.
  • Sauce Savvy: Match your wine to the sauce rather than the meat for a harmonious pairing.
  • Contrasting Whites: White, sparkling, and rosé wines often create contrasting pairings, adding a new dimension to your meal.
  • Congruent Reds: Red wines often create pairings that harmonize with the flavors of your dish, enhancing the overall experience.

I hope these suggestions assist you in pairing wine with food!

Cheers!
Felix

Comments

Post a Comment

Popular posts from this blog

How Is Bourbon Different From Whiskey?

Image
  Whiskey is made all across the world, and across America, too, but here’s the headline when it comes to bourbon:   Bourbon is a type of American whiskey, made with at least 51% corn. Remember that, and everything else falls into place. *Bourbon drinkers are fond of saying, All bourbon is whiskey, but not all whiskey is bourbon. *Bourbon is America’s take on whiskey that came over with the original colonists and immigrants from Europe. *People arriving in America brought their distilling traditions with them and adapted them to the grains and materials at hand to create a new kind of whiskey. Corn thrived in the U.S. more than rye and barley, so the colonists and early immigrants pivoted toward it as a base for their whiskies. *Whiskey is a broader category, and the grains will vary depending on the type of whiskey. For example,   Scotch whiskey is made from malted (germinated) barley, while American rye whiskey contains at least 51% rye grain. (Rye made elsewhere may vary, but should
Read more

Stir or Shake?

Image
We all like to watch Matt, Prime’s Bartender do his “shaker thing” with our Award-Winning cocktails. But did you know there are a few guidelines as to when and why some  of your favorite drinks are either shaken or stirred. This edition of Felix’s facts spells it all out for you! Some people shake when they should stir, or stir when their cocktail needs to be shaken. The difference changes the entire texture and mouthfeel of the drink.   The general rule is that if there's something other than alcohol in the drink, you shake it. When to shake: Shake cocktails containing citrus or other juices, as well as those with cream, eggs, or dairy (our Drink your Desserts are an exception, as well as the ever popular Espresso Martinis to “the stir dairy” rule) How to shake: Forget about fancy techniques. A basic, straightforward shake is all you need to chill, aerate, and dilute a drink. One sign of a well-shaken cocktail is a frothy edge in cream or egg-based drinks, or a fine blanket of ice
Read more

Unlocking Flavor: The Art of Wine Decanting

Image
  Decanting wine can significantly improve its taste, but not all wines require this treatment. Young red wines often benefit from decanting to enhance aeration and remove sediment, while older wines may only need a brief exposure to air. Aeration can also be achieved by swirling the wine in the glass. The time a wine needs to breathe depends on its type and age. For example, a young, tannic red wine might require an hour or more in a decanter to soften its tannins, while a fresh Sauvignon Blanc could lose its character if left to breathe for too long. When deciding how long to let a wine breathe, consider pouring a small sample to test its aroma and taste. Young, tannic red wines generally benefit from more aeration, while older wines may need less. White and sparkling wines typically need less aeration, but if they have reductive notes, a brief exposure to air can improve their flavor. Ultimately, the best part of wine tasting is experiencing how a wine evolves after opening. Enjoyin
Read more