5 Wine Pairings to Impress Your Dinner Guests
When it comes to great pairs, there’s peanut butter and jelly, salt and pepper, macaroni and cheese, bacon and eggs, and of course, the one everyone struggles to pair, wine and..? Well, we’ve got your back! Here are 5 wine pairings that’ll impress your dinner guests.
Chardonnay – Often called the Queen of all white wines because of its popularity around the world, chardonnay is believed to have originated in the Burgundy wine region of Eastern France. Chardonnay has ranging flavors of green apples, pears, smoke, citrus, rocky and mineral driven, steely or tropical honeyed fruit in nature.
Risotto immediately makes a scallop dish richer. You should match the richness with a nice glass of chardonnay.
Sauvignon Blanc – Originating in the Bordeaux region of France, this refreshing dry white wine has tastes of herbs and grasses and a nice crisp pucker which stems from its high levels of acidity and low amount of sugar.
Sauvignon Blanc’s bright acidity, herbal aromas, and grassy flavors make it very veggie friendly. Even for a vegetable like arugula, which has quite an aggressively peppery bite.
Prosecco – It hails from the Italian village, Prosecco, a suburb of Trieste, where the grapes are grown and the wine was first created. It is currently the most widely sold sparkling wine in America. And with good reason, prosecco is not only cost efficient, but it’s refreshing, flavorful, light-bodied and usually on the drier side.
Be sure to match the sweetness level of the wine to the same level of the dessert so neither one is drowned out or ends up tasting completely unsweetened. So with a fruit tart, you can match it with a prosecco that isn’t too sweet.
Rosé – How is this magical pink wine created, you ask? Well, the pink color occurs when the skins of red grapes touch wine for only a short amount of time. The primary flavors of rosé are red fruit, flowers, citrus and melon, with a pleasant crunchy green flavor on the finish similar to celery or rhubarb.
The perfect pairing for rosé is a lightly grilled seafood such as crab cakes. This recipe perfectly compliments rosé, especially the pomegranate salsa!
Cabernet – Cabernet Sauvignon, the most popular grape among American wine drinkers, was created by accident in the seventeenth century in France. The accidental breeding of a red Cabernet Franc grape and a white Sauvignon Blanc grape created this little beauty. “Its ripe black and red fruits, tannic structure and herbaceous notes tend to brighten up already hearty and rich dishes,” says John Mitchell, sommelier of The Grill Room in New Orleans.
This pairing will have the cab melding with the earthy, gamey tones of the beef, while the salsa verde will freshen up this masterpiece.
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