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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 ...
Pumpkin or Sweet Potato Pie. Thanksgiving wine pairing: Late-Harvest Riesling With enough acidity to cut through the richness of a custard pie and a buttery crust, “late-harvest wines are great ...
An Italian sommelier (F.I.S.A.R.) with a tastevin around his neckA sommelier (UK: / ˈ s ɒ m əl j eɪ, s ɒ ˈ m ɛ l i eɪ / SOM-əl-yay, som-EL-ee-ay, US: / ˌ s ʌ m əl ˈ j eɪ / SUM-əl-YAY, French: ⓘ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.
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 ...
At restaurants sommeliers will often recommend food and wine pairings for Amarone with hearty, heavy dishes such as meat roasts. A classic after-dinner assortment is Amarone paired with walnuts and Parmigiano-Reggiano cheese. [13]
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