Wine 101: How To Pair Wine And Food
Need to know what wine goes best with asparagus? Or when to serve a Pinot Noir? Wine expert Rebecca Chapa suggests the best possible combinations.
Still haven’t subscribed to Epicurious on YouTube? ►►
CONNECT WITH EPICURIOUS
Web:
Twitter:
Facebook:
Google+:
Instagram:
Pinterest:
Tumblr:
The Scene:
Want even more? Subscribe to The Scene:
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Wine 101: How to Pair Wine and Food
Starring: Rebecca Chapa
Simple and interesting.
i still don’t get it. I don’t drink wine, I tried a few today ( chardonnay, pinot grigio, and riesling) They all tasted nasty to me, unfortuneately i have to be able to suggest these wines to ppl ordering food (just started working at Olive Garden) Anywhoo, I don’t understand the whole Full Bodied, Sweet to Dry deal, so yeah this is gonna suck lol
Good basic info, but it ultimately comes down to taste.
And I agree, the way a seafood or lighter meat dish is prepared can allow for delicious pairings with bigger American reds such as zins, cabs, etc. or Italian primitivo and rosso blends.
I am making canapes with semi-dried persimmon (I am using frozen persimmon that I found at a specialty store) brie and arugula. My inclination is to go toward a sancerre but I’m wondering if you have other suggestions?
Nice easy to follow tips!
Comments are closed.