Moderately Spicy Food (with ample EVOO) is the default in our kitchen, and we have enjoyed Chateau Ste. Michelle's Dry Riesling (which has a drop of sweetness on the finish) and other aromatic whites (Pinot Grigio and Pine Ridge's Chenin Blanc-Viognier blend) to enhance the enjoyment of our meal. NZ Sauvignon Blanc also works with our usual culinary repertoire. In terms of chocolate, we found that a full-bodied California Red Blend highlighted by Zinfandel (The Prisoner's flagship wine) worked well with a warm dark chocolate cake. On the other hand, what we have found difficult to pair are Triple-Creme Brie-style cheeses, such as Saint Angel and Saint Andre, very difficult to pair with wine (though we haven't tried bubbles). Other times, we have certain wines we WANT TO PAIR but have not yet found a good match aside from bread+butter, such as Fiano di Avellino.
Note: Dark chocolate must be consumed with hot beverages, as cold drinks negatively affect its structure and cause digestion problems. Often, people experience a stomach ache after consuming chocolate with cold water.
I'm surprised about the expert opinions on egg pairing. I always thought that chardonnay is a great paring with egg dishes, especially a quiche. Of course, Champagne is largely chardonnay (and pinot noir).
Hi, thank You for Your comment! 🤗 Few things I would like to add - food and wine pairing is very individual thing and might not be the same for everyone. If Chardonnay is Your perfect match for egg, that means it works! 😉😁 Second, the way food (in this case eggs) is prepared makes a lot of difference. In my video I was specifically talking about the egg alone and its runny yolk- it is very dense in structure and can coat your tongue, which of course will not be the same with quiche. ☺️ Therefore, what I state here is only on paper, it is very much different on what we each experience. Cheers! ✨🍾🥂
Yes, garlic can also be very difficult food to pair with wine. When it is dominated, like in garlic bread - beer is a better option! 🙃 However, I like how zesty Sauvignon Blanc performs as well. 🥂
Moderately Spicy Food (with ample EVOO) is the default in our kitchen, and we have enjoyed Chateau Ste. Michelle's Dry Riesling (which has a drop of sweetness on the finish) and other aromatic whites (Pinot Grigio and Pine Ridge's Chenin Blanc-Viognier blend) to enhance the enjoyment of our meal. NZ Sauvignon Blanc also works with our usual culinary repertoire.
In terms of chocolate, we found that a full-bodied California Red Blend highlighted by Zinfandel (The Prisoner's flagship wine) worked well with a warm dark chocolate cake.
On the other hand, what we have found difficult to pair are Triple-Creme Brie-style cheeses, such as Saint Angel and Saint Andre, very difficult to pair with wine (though we haven't tried bubbles).
Other times, we have certain wines we WANT TO PAIR but have not yet found a good match aside from bread+butter, such as Fiano di Avellino.
Great suggestions! 🙌🙌🙌 Thank You and cheers! 🍾✨🥂
Note: Dark chocolate must be consumed with hot beverages, as cold drinks negatively affect its structure and cause digestion problems. Often, people experience a stomach ache after consuming chocolate with cold water.
Sherry, maybe amontillado wines, will also be an excellent choice to pair with artichokes 😉 Cheers from Madrid!
I haven’t thought about it, but it makes perfect sense. These wines are very dry! 😉 Thank You and cheers! ✨🍾🥂
I'm surprised about the expert opinions on egg pairing. I always thought that chardonnay is a great paring with egg dishes, especially a quiche. Of course, Champagne is largely chardonnay (and pinot noir).
Hi, thank You for Your comment! 🤗
Few things I would like to add - food and wine pairing is very individual thing and might not be the same for everyone. If Chardonnay is Your perfect match for egg, that means it works! 😉😁
Second, the way food (in this case eggs) is prepared makes a lot of difference. In my video I was specifically talking about the egg alone and its runny yolk- it is very dense in structure and can coat your tongue, which of course will not be the same with quiche. ☺️ Therefore, what I state here is only on paper, it is very much different on what we each experience. Cheers! ✨🍾🥂
Definitely spicy food. Off dry Riesling seems to work for me
I agree 100%! I also love to pair spicy and hot food with off dry wines, and Riesling is my favourite! ✨🥂
Sorry to bombard all your videos with questions. What about fish, chicken, steak? Sushi? Tappanyakki?
That’s totally OK. I guess I will have to make videos on these foods. So much to say about each of them 😄
@@NoSediment thanks. I'll check back for the videos. Mahalo
How about the dishes with garlic?
Yes, garlic can also be very difficult food to pair with wine. When it is dominated, like in garlic bread - beer is a better option! 🙃 However, I like how zesty Sauvignon Blanc performs as well. 🥂
Try the Greek wines (Agiorgitiko); they go well with Mediterranean spicy and sour dishes (garlic, olives, hot peppers, etc.).
Olives 🤔
🤔🤔🤔
You go girl!!