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Showing entries for Category: Gary-Vaynerchuck
Food and wine pairings- a sometimes disputed; always changing topic
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Wine and food pairing- keep it simple
Red wines
Light-bodied- generally pair well with seafood, especially Mediteranean-inspired dishes. Pairs well with fish, particularly dishes prepared with zesty, pungent spices. The really simple rule of thumb: light wine with light meat, either red or white. Recommended: Pinot Noir
Medium-to full-bodied- Best accompaniments: steaks or sausages, grilled. Lamb or pork roast (though a Pinot would go well here, too), hearty beef stews, and barbequed ribs. Recommended: Zinfandel or Cabernet Sauvignon
White wines
Light-bodied- Pair well with garden salads, salty appetizers and tapas, quiches, fratatas and egg-based dishes, shellfish seafood dishes like lobster or crabmeat. Recommended: Sauvignon Blanc or Pinot Grigio.
Medium-bodied- Pasta and veggie combos, lighter chicken-based dishes or soups, Asian-inspired dishes (Thai, Chinese, Japanese). Recommended: German Riesling, Chenin Blanc, Viognier.
Hearty, full-bodied- Rich pasta, rich, meaty fish like salmon, heavier chicken (or other poultry) dishes. Recommended: Chardonnay
Dessert- As always, pair sweet with sweet. Pies or cakes with sweet ports or sherries, or a Sauternes.
Topics: Gary Vaynerchuck
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