The perfect dinner is composed of three things: A nicely-decorated table, a well-crafted menu, and of course, a beverage to round out the meal. Filipinos have grown accustomed to creating and crafting beautiful and artistic table designs and menu, owing to our rich Spanish and Chinese heritage; however, being a tropical country that is unable to produce quality grapes for winemaking, most of us are clueless when it comes to choosing the right wine to match our menu.
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So, in order for you to save time and energy, as well as to make informed choices in terms of wine, we asked the Monkey Bay Wines team for four tips to remember when pairing your food with wine.
(Of course, should you choose the easy way out, just buy any expensive bottle of wine and hope for the best, but we don’t want that now, don’t we?)
Tip 1: Seafood, meet Sauvignon. Sauvignon Blancs vary the world over: From the minerally variety of Tasmania, to the citrusy grapes of France, and, of course, to the herby, grassy flavors of New Zealand. However, in spite of their seemingly vast difference, most Sauvignons share a characteristic citrus note, and will easily pair with any kind of seafood. Pair it with anything from sashimi and sushi, to lightly grilled shellfish, or even raw oysters.
Tip 2: M for Meats, Mediterannean, and Merlot. Merlot is characterized by its rounded, soft edges, and how it easily pairs with almost any kind of meat. Feel free to pair it with steak, grilled lamb chops, roast chicken, and even beef stews. Truly, Merlot is that inviting presence on your dining table, and its fruity, supple qualities will complement the sharp, earthy tastes of your meat well.
Tip 3: Rosé for picnics and everything summer. Rosé is known for its sweet, citrusy taste, and is light enough to be enjoyed by itself. Drink it by itself, whether you're at a picnic in the middle of hot summer day, or enjoying an al fresco dining experience on a sweltering, steamy evening. Don't be surprised if you end up finishing the entire bottle yourself; a lot of us have been there.
Tip 4: Pinot Gris for everything In between. Much like its cousin, the Sauvignon, Pinot Gris goes well with many light fish like tilapia, as well as heavier and oilier ones like mackerel, tuna, or salmon. However, one distinct feature that often separate the two varieties of wine is the dryness of Pinot Gris. This dryness, often absent in many Sauvignons, is what gives the wine its flexibility. So though it's best paired with fish, don't be afraid to pair it with light meats like chicken breast, creamy cheeses like brie or camembert, and desserts like vanilla ice cream! It's that versatile.
Do you know any wine pairing tips that we missed? Tell us about it down in the comments!
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