Wine can enhance any dish, including breakfast! Here are some simple rules to follow when pairing wine with food.
“Napa Cab DOES NOT go with everything.”
—Adam Arlen, Sommelier
Yes, I know. Some of you will say, “Burn him at the stake!” Napa Cab goes with heavier dishes, such as steak, roasts and stews. Seafood, Poultry? Forget about it. You will not taste anything else.
Did you ever wonder why lamb and Syrah go perfectly together? Arguably some of the best lamb on the planet is raised in Australia. Some of the best new world examples of Syrah, Shiraz in Australia, are made in the Barossa Valley in Australia. Penfolds comes to the top of the list.
That dry aged tomahawk ribeye that graces the menus of some of the best steakhouses in the country demands a big, bold red like Cabernet or Nebbiolo. The tannins will bond with the fat on your palate to clean it off and the acidity will get your mouth watering for more. If you don’t want to go with a heavy red in the middle of the summer, look for a cool climate wine with bright acidity, like Chablis or Sancerre.
Fish that are high in Omega-3 oils, like Salmon, Sword fish and rainbow trout require a wine that is low in tannin like Pinot Noir or Barbera. When the tannins and fish oils combine, you will get a metallic taste akin to biting down on tin foil.
As a Sommelier, I never need an excuse to open a bottle of German Riesling. Spicy food will require a bottle that is lower in alcohol. Alcohol will amplify the spice of the dish. Next time you decide for Thai or Indian food, crack open a German Riesling with a little sweetness and watch the magic happen.
If your dessert wine isn’t sweeter than the dessert itself, you risk experiencing what’s known as the Diet Coke effect. To demonstrate this, try this simple experiment: enjoy a sip of Coca-Cola followed by consuming an entire Snickers bar, then return to the Coca-Cola. You’ll notice it tastes significantly lighter, akin to Diet Coke. When indulging in desserts with robust, sugary flavors, it’s crucial to pair them with wines such as Sauternes or Malaga from Spain to achieve a harmonious balance
Adam Arlen – Sales Consultant – Mark Orsini Wines: “I am passionate about wine because it is history in a bottle.” Originally from Allentown, PA, he believes you should always branch out and find new things. His goal is to never stop learning and continuing to grow both personally and professionally. A fun fact about him: “I was a nuclear engineer on a submarine in a previous life.”
