Description

Wine and food are meant for each other; each enhances and strengthens the experience of the whole. Learn to pair food and wine with this video, which showcases light white wines and how to marry them to different kinds of foods.

Transcript

How to Pair Light White Wines with Food Walter: Now that we have considered some of the principles of food and wine pairing, the rules if you will, it’s time to take a look at all the wines of the world. We divided them down into 10 arbitrary categories in which we can discuss their pluses, their minuses, their attributes and marry them with different kinds of foods. So, we’d like to start with category number one, which are white wines, little winey kind of quality. These wines are the lightest, the wines with the most acidity and the ones that offer the best kind of refreshing qualities for drinking along with food or sometimes just as aperitifs. This category would include your basic sparkling wines. For instance, we have two here. You’ll notice that I call these sparkling wines. Sparkling wines are made all over the world. The first wine we have here is a bubbly wine that’s made in Spain better known as --. The next wine is a sparkling wine made in a district called Champagne. This is what we consider true champagne and is the only bubbly wine that’s worthy of the name. So, consider when you're ordering bubbly wine, sparkling wine that if it’s from California, it’s a sparkling wine. If it’s from the Champagne region of France, it’s champagne. If it’s from the Southern part of France from Alsace or Burgundy, it’s sparkling wine. This is true champagne and has more character than your basic sparkling wine. Also in this category of white wines, we have lots of highly acid wines from Italy, for instance, Frascati, Soave, Reduccio or Vieto. Here we have a pinot grigio from the Northeastern corner of Italy. These wines also are very refreshing along with other high acid wine such as muscadine from France. So, Barbara, what do you think these wines would match with? Barbara: Well, I think that these light, refreshing wines are very good used as an appetitive before meal. For those people that may not want a heavy cocktail, this is a perfect alternative. It’s likely that you’d be having these wines for some more h’orderves. So some h’orderves that would be very good with this would be some smoked salmon with the champagne. Shellfish is always a popular h’orderve or first course so that would be very nice. And, even if it’s summer and you're just having some late food platters or crudités, some vegetables or even some grilled fishes would work very well with these. Walter: I agree. So this is what kept us all from wanting at the beginning of our meal.