The Grapevine

Pairing Great Wines with Great Food

October 24th, 2014

Since we looked at the frequently stratospherically-priced world of tasting menus earlier this week, we thought we’d continue the trend with a look at pairing food with really great wines. [level-members]

Our inspiration comes from a recent post on, How to Pair with Great Wines, where they discuss classic dinner pairings for some of the world’s great wines. This is hardly a comprehensive list – the author admits as much when he points out that he hasn’t even included three of the worlds great varietals in Bordeaux, Chianti, and Barbera. (That last being one of our favorite food-friendly wines.)

But he does offer some really great, classic if somewhat expected pairings that you can offer your clients who are looking for something special. For the really adventurous, you could even cobble together a great tasting menu from these suggestions.

The pairings include

Barolo and Veal
(Veal Shoulder with Porcini Mushrooms, Garlic and Rosemary)

Syrah and Lamb
Tapenade-Stuffed Leg of Lamb

Burgundy and Duck
Roast Magret Duck Breasts with Shaved Black Truffles

Rioja and Beef
Dry-Aged Beef Rib Roast with a Mustard, Garlic & Thyme Crust

Zinfandel and Game
Smoked-Chili-Rubbed Goat Shoulder