If you haven't heard this 'cast yet, it may be a controversial one. I don't follow traditional rules of food and wine pairing but I'm also dead set against the "anything pairs" philosophy too.
To give you a teaser...I say if you want to get a good pairing, make like a vegetarian! I presented this concept at the American Culinary Federation's Southeast Regional Meeting and it was well received by the chefs...but let's see what you think. Of course, please comment below so I can hear what you have to say!
Here's a quick outline of what to expect:
- Shout-outs - Some really funny Twitter replies, comments on the blog, and Facebook posts
- Main Topic - Food and Wine Pairing
- The great controversy - should we drink what we like?
- Some basic rules to remember
- The regional influence on food and wine pairing
- Dessert!! Should you drink wine with sweets?
- Grape (or Wine Style) of the Week - Rosé (roh-ZAY)...it may be pink but that doesn't mean it's sweet
- How rosé wines are made
- Grapes from which rosé is made
- Well-known regions for producing rosé wines
- Typical flavor profiles of rosé
Here's the link:
To listen, download the podcast from the iTunes store (and if you like it, and haven't done so already, please add a comment or rate it so we can make sure to stay on the radar, which helps other folks find us easily that would be great!), click the link above, or use the player below! Thanks for listening!
My thoughts on pairing food and wine: In as much as things tasting well together can be objective (and that idea is tenuous) there are obviously pairings that are synergistic and pairings that would be very much at odds.
ReplyDeleteThat said, eating and drinking is about maximizing one's enjoyment, so while beef bourguignion and burgundy together are greater than the sum of their parts, someone who doesn't care for burgundy (or any red wine (and though I dont think this is logical sometimes the idea that one doesn't like something is enough)) but loves reisling and wants both those things on a given evening they may enjoy what seems like a horrid pairing more than a classic one.
Stephen,
ReplyDeleteTotally agree that everyone has different ideas of what tastes good and what doesn't, but there are some tried and true formulas that I think work and people should at least consider the options.
I still can't abide by Riesling and Beef Bourgogne, if for no other reason than it violates the weight match up. If you don't drink red Burgundy, there's always white burgundy!
I'm making my point horribly though -- my point is really that when food is involved I think people need to stretch beyond wines they know they like because they drink them alone and try different wines that may make the food shine (even if they don't like the wine to sip alone -- your point about wine and food together being better than the sum of its parts is where I'm going with it).
The keys of the match up are food/wine weights and the real determinant is preparation/main flavor in the dish. It sometimes is going to require a stretch to something new, but I think that's what wine loving is all about -- constant discovery.
There are a million different ideas on food & wine pairing...I knew this was going to be a controversial topic! Thanks so much for writing and putting down your thoughts!!! Fabulous!
Elizabeth
I absolutely agree with you, and was basically playing devils advocate. I would love for all my friends and family to open their minds and palates when it comes to both food and wine, but I have friends who are happily oblivious and that's ok, the point wasn't really well made anyway because the folks who aren't willing to step outside their comfort zone and try a new wine probably aren't reading/listening to wine blogs/podcasts.
ReplyDeleteAnyway I'm really enjoying the podcast and blog, winelibrarytv (now daily grape) is my only other wine media indulgance.
Thanks, steve
Stephen,
ReplyDeleteTotally frustrating when people won't try new stuff, isn't it? I wonder what that's about because I would love to make the break through and get them to try new stuff. I guess it's the same w/food though. Oh well! Different strokes...
I can't believe that we're even on the list with Gary V!!! Although, we're both from the same part of the world (he's from NJ, I'm from NY) so even though our styles are different, we're both straight shooters with strong opinions so if you like one, it makes sense you may like the other : )
Either way, I'm completely honored that you listen and PLEASE let me know if there's anything you want us to talk about!
And keep trying to push Gruner or whatever random varietal you can on those people who are set in their ways! We'll do it someday!
E
My only request so far is, as a lover of old world style wines, (I can appreciate the fruit forward wines we make here, they just aren't as much for my palate at the moment) I would love it if when you start to break down a grape, you would talk a little about the differences b/w how the approach wherever its popular now and where it started. To your credit you have definitely done this on several occasions but, for example, you were talking about malbec the other day which has exploded in argentina and I found myself wanting you to touch on cahors, which I tend to enjoy more at comparable price.
ReplyDeleteSo this is nitpicky because it's obviously not something that can be done with every grape or the shows would take forever, but keep us francophiles in mind!
Hello. Thanks for the pairing podcast. I love food and wine pairing, I think it is fun to go to the wine shop and look over all the bottles to find just the right one... that being said the wine pairings can be a little quirky in my house because my boyfriend pretty much only drinks red wine. He is a huge merlot/malbec guy. I have gotten him to try a white wine or two, but he will have half a glass then its back to the reds. Which would be fine if we ate a lot of meaty dishes... nope. mostly veggies, sometimes chicken and fish. Merlot and stirfry is great! :) although we did have a kick ass dinner pairing last valentines day... spiced sundried tomato pesto crusted rack of lamb paired with one of my favorites a 2007 Kestrel Syrah from Washington. SO good!
ReplyDeleteThanks for the fun podcasts, keep them coming!
Kelsey
I'm glad you guys briefly mentioned Asian spicy food and what to pair with that. My husband is Sri Lankan so we eat a lot of spicy food. We usually go with a South Asian beer that goes well with spicy and not wine because ugh, sometimes the wrong combo is just disgusting.
ReplyDeleteBrandy --
ReplyDeleteSo true -- spicy food and some wines makes for a BAD experience a lot. The wines of Alsace are always good bets -- Dry Riesling, dry Gewurztraminer, and dry Pinot Gris are awesome with spice!!!
Try it and let me know what you think!
Elizabeth
Elizabeth,
ReplyDeleteI definitely will try it out this week and let you guys know what we think!
Off topic, I told my aunt and uncle, who own a few restaurants, about your podcast, blog and the HelloVino ap and they thought it was pretty cool. So if you're ever in St Louis... you should pop by their restaurants!
Brandy --
ReplyDeleteI don't think you'll be disappointed. I LOVE Indian food and think it's even better with Gewurztraminer!
Thanks so much for telling your aunt and uncle about me! I will definitely reach out to you if I head up that way so I can get the name of their restaurants!
Thanks for spreading the word! You're the best!
Elizabeth