Wine and food go together due to the contrasts and the compliments, which they have to offer to each other. The reason wine tastes better with food, is because, wine adds an extra set of aromas, flavours and zing to the textures of the food. Think of the first bite that you take form a roasted beef prime rib. With the first bite; you can get the full set of smells from the piece of meat. The second bite is not as delectable. The sense of smell and taste fatigue easily. The perfect way to refresh that sense is to take a sip of the white wine in order to receive an alternate set of aromas and textures. The mixing of food and wine is an art, which cannot be learned easily.
Five types of food and white wine pairings:
Muscat and sweets: the fortified Muscat’s produced in Australia are called Liqueur Muscats, are deep brown coloured, and have a certain element of raisin in them. The fortified style Muscats are created by adding a neutral spirit to the half-fermented wine just before all the sugar has been already converted to alcohol. The result is a sweet and charming aromatic wine. This sweet white wine goes very well with pastries and baklava, ice creams, fruitcakes and puddings. The degrees of sweetness vary. Some recipes have just a hint of sugar, such as a fruity sauce served over pork tenderloin. White wine like Muscat is ideal for all sweets and deserts. It should be made sure that the wine is sweeter than the dessert.
Sauvignon Blanc and salads: Sauvignon wine is stored and aged in oak barrels. This enables the aromas and the flavours of the grape to be suppressed and add complexity and elegance to the subtle sweet taste of the blend. It goes well with blue cheese or with goat’s cheese and can be paired with plums and salads too. The acid element in the sauvignon blanc is perfect to add the right amount of freshness and nerve in a salad. While choosing a salad to go with the blend make sure to choose one which will suit the acidity of the wine. If it is more acidic, the taste of the wine will be bland and washed out. The herbal flavours of the sauvignon blanc taste best with tangy and tasty greens.
Riesling and spicy food: Riesling is made from the grapes which have been effected by rot and from grapes which have been pressed while they are being frozen. The best place for Riesling is in Australia where the cool climate has given rise to a new generation of drinkers of the zesty lime, dry bony wine. This wine is ideal as an aperitif and goes excellently with new world style dishes such as chicken korma and Thai green curry. Variations of the Riesling can be paired with sweeter recipes such as apple crumble and vanilla ice cream.
Chardonnay with smoked salmon: The oaky versions of chardonnay are an ideal pairing with trout or smoked salmon. The full-bodied chardonnay accompanies roast chicken or the pot roast turkey very well. The acidity factor in the chardonnay is important. It forms the backbone of other wines such as the Pinot Noir. It forms the foundation for many dry wines, but especially as a foundation for champagne, which is a favourite amongst wine drinkers. The silky white variety of the chardonnay from Australia is delicious with any kind of seafood in a luscious sauce.
Pinot gris and crispy pork: This delectable light wine has become a popular alternative to chardonnay. The oaky flavour is ideal to go along with a spiced stuffed duck or crispy spicy pork strips. The salt content in the meats are ideal to be paired with the light oaky blend of wine. It goes well with dim sims and spring rolls as well.