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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.
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Sauvignon blanc can be combined with a variety of dishes as it is an easy approachable wine. If we are looking for light meat, it can be suitable for chicken or turkey. Sauvignon blanc is also excellent for seafood such as lobster, squid, and so on. It is a perfect complement to soft cheeses such as feta, chevre or buffalo mozzarella.
Celebrate International Sauvignon Blanc Day May 6 with this pick from Phil Your Glass.
It typically has a crisp fruity flavour which allows for a versatile food pairing. Pinot noir and Pinot Meunier: These grapes are used for the development of champagne and rose wines. Sauvignon gris: used to make rosé from Sauvignon blanc, it has a superior richness in sugar and heavier aromas
Vin jaune with Comté cheese and walnuts, a typical regional combination in Jura. Vin jaune (French for "yellow wine") is a special and characteristic type of white wine made in the Jura region in eastern France.
International grape varieties like chardonnay, cabernet sauvignon, and merlot are not native to the U.S., and they don't always thrive in the diverse climates of our American wine regions. States ...
Tomato and basil are a common flavor pairing in some countries. 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.