The back page of Wine Spectator for August 31, 2016 is devoted to food and wine pairing. Here are some of the highlights. [level-members]
Dr. Vinny, who seems to be some sort of masked, wine-drinking rodent is asked for pairing advice for popcorn, bacon, and breakfast cereal, among other things. His responses:
For popcorn, he suggests sparkling wine, which is such a great pairing I’m tempted to give it a try right now. (Though it is 7:30am as I write this …)
Bacon is kind of a dopey request, since it’s so rarely eaten alone – except when you’re stealing that extra piece before it makes it into the salad or over to the breakfast table. But he suggests Riesling or Gewürztraminer.
Alligator? A softer red, like Pinot. Breakfast cereal? a spicy-sweet Moscato will counter the sweetness.
To balance that zaniness, they also discuss more classic pairings:
- Lobster and Chardonnay
- Salmon and Pinot Noir
- Lamb and Bordeaux
- Stilton and Port
They ask a few chefs for their favorites, which include seafood and Chablis and southern-style barbecued shrimp paired with rosé Champagne.
Finally, they offer some quite sensible (and flexible) general guidelines: match weights – light wines go with light meals. Focus on the dominant flavor rather than the main protein. And the all-important, drink and eat whatever you like. Excellent advice all around.