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Pairing Nizza DOCG wines with food Miller says the “crunchy acidity” she finds in Nizza wine makes it pair ideally with cured meats and aged cheeses, and also pizza.
A pairing of vin jaune with walnuts and Comté cheese. Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years.
Whatever you’re eating, the principle of pairing a lower-acid meal with a higher-acid wine applies across the board, whether you’re having roasted or braised meats, tomato- or cream-based ...
To temper that heat, pair a chile-hot dish with an off-dry white wine, says Michael Dolinski, wine director at Junoon in New York City. To take the edge off the restaurant’s bracingly hot chile ...
Food pairing (or flavor pairing or food combination) is a method of identifying which foods go well together from a flavor standpoint, often based on individual tastes, popularity, availability of ingredients, and traditional cultural practices.
The oak influences of the wine can be matched with cooking methods that have similar influences on the food—such as grilling, smoking and plank roasting. Dishes that include oak-influenced flavours and aromas typically found in Cabernet Sauvignon—such as dill weed, brown sugar, nutmeg and vanilla—can also pair well. [5]
Sugar cookies taste even better alongside Chardonnay!
The wine can be paired with savory food dishes with local Jura cuisine often including chicken recipes where the wine is cooked with the chicken itself and as a sauce component. Another common pairing is the local Comté cheese that is produced in the Franche-Comté region. [1]
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