TWO TO TANGO

Often, we had been taught that red wines only pair with red meat and white wines with fish. Today, the art of cooking has evolved, and we are now allowed to be more creative when matching wine and food.

Therefore, you might want to consider some of the following options:

- Seafood like clams and oysters pair well with Pinot Blanc, Riesling and Champagne.

Duck Pond Cellars - Oregon

- Pesto and Mustard/Lemon sauces with Sauvignon Blanc.

- Light pasta with Alfredo sauce pair with White Burgundy.

- Shrimp and fried calamari as appetizers, pair with Spanish Rioja.

- Trout pairs with Pinot Noir.

 I had this great Pinot Noir at Noble Rot Restaurant (Portland-OR)

- Veal with Cotes du Rhone.

- Roasted chicken pairs well with Syrah.

- Lobster pairs with Viognier or a medium-bodied Bordeaux.

When you think about food, consider its texture, the sauces or spices you are going to use, and the progression of the courses. When you think about wine, concentrate on its flavor, body, degree of sweetness, and acidity.

Pairing food and wine is an intuitive process; just follow your heart.

Cheers!

PS: I want to thank and send my warm regards to Nita from Duck Pond Cellars at Dundee, Oregon for the  fantastic wine tasting that she gave me. Your love and passion for the Duck Pond wines made it a great experience.  

Nita - Duck Pond Cellars