Sip after sip, nourish your soul with Paso Robles’ finest wines paired alongside the freshest in Mediterranean-styled cuisine. Prepare for your restful stay at Allegretto Vineyard Resort by educating yourself on the ins-and-outs of wine-pairing.
A gourmet dish has its own character, as does a high-quality wine, and we are here to help you take control of your fine-dining experience by intricately managing the way the two chemically interact with one another. The wine you chose will make a difference, which is why it is important to select a wine that will enhance the flavor of your meal, rather than detract from it.
To point you in the right direction we will build your wine pairing foundation with these tips from Honest Cooking culinary magazine’s online article. We have gone ahead and simplified the article for your reading convenience:
- Acid meets acid: Enjoy a high acid wine while increasing the acidic taste of your food (any dish you think could use some lemon in it). The acid in wine specifically brings out the citrus tones in your meal.
- Tannins require fat: Tannins, the sharp component in red wine that gives the fluid structure, needs fat to help balance and soften the wine’s strong tannins after-taste.
- Fish goes with acids, not tannins: Fish is best paired with white wine because of the acidic content and, in turn, red meat typically pairs well with red wine. The corresponding colors are only a coincidence (but helpful in remembering which goes with which)!
- Pair wines with dominant flavors, which doesn’t necessarily mean meat: Although many consider meat to be the center of a meal, that does not always mean it has the most dominant flavor. The sauce glazed over pork, for instance, would be a more dominant flavor to pair with.
- Spice asks for sugar: It could be disastrous to couple a spicy meal with a wine that has a particularly high alcohol content, as this would set your palate on fire. Instead, consider using a sweeter white wine with a lower alcohol content to soothe the spice down a bit. Similarly, if you were hoping for your meal to turn out a bit spicier, try pairing the dish with a red wine with lots of tannins to boost the heat.
- Make sweet even sweeter: Sometimes, especially when indulging in a nice dessert, you may crave your wine to be even sweeter than the slice of chocolate cake on your plate. In that case, order a glass of white wine with more acid content to satisfy your sweet tooth.
Now that we have the groundwork for understanding wine pairing, we can draw your attention to the Mediterranean cuisine that Cello Ristorante & Bar specializes in. Take this basic knowledge and consider typical Mediterranean meals such as full salads, lamb or pork courses, and seafood dishes. Salads and seafood dishes that tend to be lighter would be best paired with wines which yield stronger acid content. Some notable wine choices would include Moscato, Chardonnay, and Pinot Grigio. On the other hand, lamb or pork dishes that may have more fat would best be paired with a rich red wine which yields a higher content of tannins.With these helpful tips in mind, your dream feast in wine country will now be more than possible. Bon Appetit!