Oct 2, 2007

Seven Rules for Perfect Pairing read in FOOD&WINE

Rule #1 : Serve a dry Rosé with Hors d’œuvres
Suggested recipes : Creamy Anchoïade with Crudités, Roquefort Gougères

Rule #2 : Serve an unoaked White with anything you can squeeze a lemon or lime on, such as Sauvignon Blanc
Suggested recipe : Smoked Sablefish and Potato Salad with Capers and Onions

Rule #3 : Try low-alcohol wines with spicy foods, such as off-dry German Rieslings
Suggested recipes : Pan-seared Chicken Breasts with Jamaican Curry, Shrimp with green beans and toasted coconut

Rule #4 : Match rich meats with tannic reds, such as Cabernet, Sauvignon and Syrah
Suggested recipes : Duck Confit with Turnips, Sausages with grapes

Rule #5 : With lighter meats, pair the wine with the sauce
Suggested recipe : Pork chops with shallots

Rule #6 : Choose earthy wines with earthy foods, such as Pinot Noir
Suggested recipe : Bison rib eye steacks with roasted garlic

Rule #7 : For desserts, go with a lighter wine
Suggested recipe : Roasted pears and cider-poached apples

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