This week, I was cooking some gnocchi ragu in our kitchen, attempting to re-create one of our go-to recipes. I was going for that hearty but finessed, you know? I was aiming for that step below a professional chef look, you know? Salting the water enough, making sure the meat was well-seasoned but not too salty. To finish it, always add some parsley on top because, hey, why not? It actually turned out pretty good! But then, I remembered that bottle of Brunello in the wine fridge... "Why not?" I think to myself. And let me tell you, that glass of Brunello changed it all for the better. The wine was a rich, full-bodied red wine with high acidity and tannins, so it went so well with a red sauce, a fatty dish with a lot of flavors. Honestly, It was so good.
Beyond the Basics
It is common for individuals to mention red wine when paired with steak, while, on the other hand, white wine is ideal when taken with fish. Let me surprise you and shock you and inform you that there are so many more options than that. There are so many options out there that have not been explored by many people, and that is really interesting! For example, you can try Grüner Veltliner with Thai food. Seriously? But listen to me. This Austrian wine is as if it has been kept hidden. It has a bright acidity with the taste of green apple and lime, together with a pepper taste that is perfect for spicy food. I remember the first time I tried it with Thai food. Mind. Blown. The acidity cut through the richness like a hot knife through butter. And those herbal notes in the wine? Beautiful.
Pizza and Prosecco
As for the concept of unlikely combinations, let's discuss bubbles. Champagne is great and all, but have you ever paired Prosecco with pizza? It's a match that would make a great friendship. I love that fresh feeling when one opens a cold bottle of Prosecco. The noise when the cork is removed, and the bubbles in the glass make it seem as if one is celebrating. And the flavor? Yes, please. My wife and I really like Prosecco's taste–it has this fruity flavor, green apple and pear. But the best part is how well it goes with pizza. The bubbles cut through all that cheese, so it's not too heavy. You can really appreciate the crust, the sauce, the toppings – everything! It's the perfect pairing for a casual pizza night.
Finding Your Flavor
When you're pairing wine with food, remember to think about the flavors and which ones really stick out. The wine's most apparent structural component typically needs to be more powerful than the food, for whatever the predominant flavor is. Essentially, don't overcomplicate it. Start with what's on your plate, then find a wine that complements or contrasts those flavors. Do you want to complement the flavors or create a contrast?
Don't forget the setting
A picnic on a sunny day? Grab a bottle of Vinho Verde. Snowing outside and cozying up by the fire? A bold Cabernet Sauvignon is calling your name. Ultimately, that's what I love about wine. It's all about exploring, experimenting, and finding those unexpected pairings that make you go, "Wow!" So grab a glass, trust your gut, and enjoy the ride!
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