This week I want to briefly touch on a subject that will bolster your resume when being involved with not only the bunnies, but any woman with a decent sense of class.
Become the Wine and Food Pairing Champion my brothas.
I’ve been pairing my wine with my food for a good 5 years now and one thing I can tell you is it works. Many a good night has come from doing this because flavors can induce good feelings and we all know good feelings lead to desirable results down the road. All of that being said, pay attention and take notes.
When preparing, or ordering food, make sure you get the right bottle.
With Chicken: White wines such as your Rieslings, Chardonnays, or occasionally Sauvignon Blancs (Dry but good). The good thing about chicken is depending on how it’s prepared, you can be flexible and that is why chicken gives you a good variety of wine options. You can pick up a bottle of Merlot to accompany chicken dishes with a saltier flavor or dark sauce and it will work.
With Seafood: Stick to your white wines my friends. I know a few skilled vets that know which red wines to use, but this is only for beginners. Search for your Chennin Blancs, Pinot Grigios, and once again the Sauvignon Blancs. I once read somewhere that dry wines tend to bring out the flavor in the seafood and I tend to believe that. While I was on vacation I knocked down some mussels with a glass of Sauvignon Blanc and it worked out. Just pay attention to the seasoning in the seafood and mix and match until you get it right.
With Steak: Red Wine is the lay of the land. Pick up some Merlots, Cabernet Sauvignons, Chiantis, or even some Red Bordeaux. A good steak has a big flavor and the Red wine helps push it over the top. Drinking red wine with steak is what the almighty wants us to do because the pairing makes you feel like you’re a CEO
With Pork: I know pork has different levels of love amongst people but if you like pork like me, then listen up. Pork, like chicken, is versatile all depending on whether it’s spicy or not so know what you’re eating then make the right choice. If the pork is spicy, indulge in a fruitlike wine such as a Zinfandel. Pork ribs should be accompanied by a Merlot and if it’s a dry rub with different spices enjoy it with a white wine I listed in the other categories.
So there you have it. One thing’s for certain, pairing wine is not something you pick up right away and don’t get discouraged. You have to keep trying to figure out what works best flavor and brand wise but with practice comes perfection. The things I have listed are the basics accepted worldwide so just knowing which way to go on a beginners level will get you the props you need to show you got game. My last tip to you is if you want to really learn, the savings apps such as Groupon, Living Social, and etc offer discounts on classes on
Wine Pairing often so make it a date and go learn how to be successful.
Best of luck