Savor the Flavor With Tamera's Wine Pairing Tips
I absolutely love everything about the whole wine fermentation process. What's so interesting is that each wine tastes different; each winery has a different taste. That's so mind-blowing! It's kind of like DNA. Everyone has their own stamp of DNA.
I'm a foodie as well, so I love how the wine pairs with certain types of food and how it brings out certain flavors in food. When you have wine that enhances flavors of food, it's a win-win situation. But you have to make sure your wine complements what you're eating. For the newbies out there, here's what I've learned.
• If you are eating a nice salad that's fruit forward--say you have a salad that has pear or apples--pair it with a white wine that has a fruity flavor.
• When eating a heavy, spicy dish, like pepper sauce steak, go with a heavy red wine, such as a cabernet.
• Fish is usually light, so you shouldn't have it with a heavy wine because you want to accentuate the flavors of the food, not compete with it. If you're having salmon, go with a dry, white wine: chardonnay.
• If you're having dark chocolate, go with a red. Dark chocolate has that bitter flavor. I would go with a pinot noir, which is light.
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