The Grapevine

Food and Wine Pairing – Old and New, Odd and Classic

July 15th, 2016

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.