I’m a newbie at 59. My mother was a chef but I never paid attention until I was older. All I knew was red wine was for meats and white wine was for poultry and fish. I didn’t have the opportunity to appreciate the various wines when I was much younger due to my mother always drank dryer wines. Your video gives me a more enlightened view on pairing wines. I’m going to Napa in a few months and this was a great help. Thank you.
Vince, I am running a monthly wine appreciation group in the UK for about a dozen people, using appropriate videos from your extraordinary output to facilitate them. We are starting from ground zero pretty much and I looked for UK based content thinking it would be more relevant. However, I have to say that your global approach is to be applauded, and your concise and on point presentations will form an invaluable part of our sessions. It is much appreciated, so thank you! Cheers! Frank
As always, your videos are fun and easy way to watch. I am a Somm myself and really appreciate the way you explain each wine, region, etc. keep up the good work!
Nice to see you back! September is first month of grape harvesting so I was expecting you to return from a (well deserved) hiatus. And you hit the ground running! Great straight-to-the-point video. As our native grapes are not very well known outside Portugal, it's understandable not to get any mention in shorter videos like this one. But some of the pairings we have are amazing, for instance roasted suckling pig served with orange and sparkling white from Bairrada area. Or Vinho Verde and shrimps. And so many others.
Half of my whites are German Rieslings, so versatile to pair due to acidity and/or sweetness, tonight we’ll be pairing Pad Thai and (slightly spicy) Som Tam with some light red slate Mosel Riesling :)
Man, does that sound good! I would say a medium-bodied high-acid white: we want the acid to cut through the fatty cheese. Think Chablis, Chenin, maybe roero arneis or something from Savoie perhaps!
What major category of add to your pairing list are aged or oxidatively produced or orange style white one. After the orange star white one could even go with steak or beef. Aged oxidation style white one often served with stock lanmb or pork
Guessing that a Moroccan inspired cod fish tagine, with preserved lemon, charmoula (cilantro, garlic, and lemon juice), green olives, onion, carrot, bell pepper, tomato, and Morccan spices might work with the "Other whites" category you listed last?
sparking wines are too sweet to go with food and not intend to go with food. they are more for dessert. recently they have become in fashion and so anything in fashion will be adapted. prosecco lol. in Veneto you will hear in described as the cokeacola of italy.
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Fantastic advice! Now we need one for Rosé and Orange wines! 😁
Love this show! I've been sampling a few of the wines shown
Amazing! Glad you've been diving into the wines.
I’m a newbie at 59. My mother was a chef but I never paid attention until I was older. All I knew was red wine was for meats and white wine was for poultry and fish. I didn’t have the opportunity to appreciate the various wines when I was much younger due to my mother always drank dryer wines. Your video gives me a more enlightened view on pairing wines. I’m going to Napa in a few months and this was a great help. Thank you.
So glad we’re able to help, thanks for the kind words!
I work at Flemings and I’m a food runner because of my wine knowledge. You giving me great game
I'm so happy we can help!
Another great video, Vince.
Thanks Sean!
Great video, I love whites, some wine reviewers think less of them than reds, so glad you give them the right focus
Whites to me are actually better pairing wines often times!
Great video!
Vince, I am running a monthly wine appreciation group in the UK for about a dozen people, using appropriate videos from your extraordinary output to facilitate them. We are starting from ground zero pretty much and I looked for UK based content thinking it would be more relevant. However, I have to say that your global approach is to be applauded, and your concise and on point presentations will form an invaluable part of our sessions. It is much appreciated, so thank you! Cheers! Frank
Frank, this is so awesome! I'm so happy this is helping build your group. AND we're looking into a UK episode soon! Fingers crossed!
Thanks Vince I’ll look out for it - your personal reply is much appreciated ! Frank
Pinot gris from alsace with Thai food is nuts
YES!! 🙌
100%
Prawn peppercorn stir fried, to be more exact!
Great video Vince! Just wanted to say we finally saw your episodes on tv at the PHL airport, love to see it!
Nice! Everyone’s seen me at the airport but me! Lol I keep missing me when I travel!!!
Recently enjoyed a Godello from Spain. So good! Didn't really have anything to pair it with but I enjoyed it so much by itself!
That would be great with dishes with lots of lime, like ceviche!
thank you! you explains very well and helped me in my studies!
Of course!
As always, your videos are fun and easy way to watch. I am a Somm myself and really appreciate the way you explain each wine, region, etc. keep up the good work!
Thank you, we will keep working hard!
Great content and editing
Excellent
Thoroughly enjoyable and concise.
Thank you!
Great video and very helpful! Thanks Vince!
Of course!!!
Thanks! Great info!
Of course!
Amazing …👌
Thank you! Cheers!
Great video as usual. Learning so much from your videos. 🎉
Thanks Brian!
I just recently tried red and white with boiled crawfish. The red was okay, but the white was delicious.
Nice to see you back! September is first month of grape harvesting so I was expecting you to return from a (well deserved) hiatus. And you hit the ground running! Great straight-to-the-point video.
As our native grapes are not very well known outside Portugal, it's understandable not to get any mention in shorter videos like this one. But some of the pairings we have are amazing, for instance roasted suckling pig served with orange and sparkling white from Bairrada area. Or Vinho Verde and shrimps. And so many others.
Ah, definitely should have put some Portuguese whites in there! Loved them when I visited.
Vhino Verde is great.
Half of my whites are German Rieslings, so versatile to pair due to acidity and/or sweetness, tonight we’ll be pairing Pad Thai and (slightly spicy) Som Tam with some light red slate Mosel Riesling :)
Yes!! Riesling may be the ultimate pairing wine.
such great advice that's easy to follow- cheers!
Thanks Renee!!
Great video! Thank you
You’re welcome!
So helpful and informative-I will be referring back to this often. Thank you!
Happy it helps!
Marlborough, Sauvignon Blanc with fish and chips….. match made in heaven
Oohh, that does sound amazing actually!
excelent content
Thank you!
So far, my favorite white wine is Gewürztraminer. So it is nice to know that it pairs well with my favorite style of food, which is spicy.
Yes, it's great with that kind of thing; curry and Gewurtz is fire!
Best wine to make and drink with a cheese (Emmental and Gruyère) fondue?
Man, does that sound good! I would say a medium-bodied high-acid white: we want the acid to cut through the fatty cheese. Think Chablis, Chenin, maybe roero arneis or something from Savoie perhaps!
Thanks again for great videos. Quick question where would vinho Verde fit it here?
Definitely in the light whites section. It can be little spritzy, but I wouldn't call it a sparkling wine.
Great video. By the way, what kind of wine would be good to pairing with hot pot.
I love hot pot! I'd definitely go in the aromatic white wine section! An off-dry Riesling would be hard to beat if its spicy, or a Viognier otherwise.
What major category of add to your pairing list are aged or oxidatively produced or orange style white one. After the orange star white one could even go with steak or beef. Aged oxidation style white one often served with stock lanmb or pork
For sure. Sherry is SUPER versatile for food. Oxidized and orange wines will have to be their own video for sure.
@@visforvino man voice recognition typing while driving is not good lol
@@terryhsiao1745 I understood the sentiment lol
I'm one of those people that drinks white wine with anything I want instead of pairing it. I also like my red wine cold. What a heathen I am.
What about Italian whites? Some of them can stand up to dishes with a lot of herbs due to the herbal taste of wine.
For sure! Italian whites are definitely fairly food friendly. Some of the stuff from Northern Italy is my favorite!
Guessing that a Moroccan inspired cod fish tagine, with preserved lemon, charmoula (cilantro, garlic, and lemon juice), green olives, onion, carrot, bell pepper, tomato, and Morccan spices might work with the "Other whites" category you listed last?
100%!!!
sparking wines are too sweet to go with food and not intend to go with food. they are more for dessert.
recently they have become in fashion and so anything in fashion will be adapted.
prosecco lol. in Veneto you will hear in described as the cokeacola of italy.
How to pair white wine with anything.
Step 1: Drink white wine
Step 2: Eat food
I'm having a dinner party for my family and I just want to know so I got 7 what wine would go with that