I notice a huge shift in my food preferences when autumn comes and the weather changes. Ice cream and cold foods are no longer that appealing. My tastes turn to spices, heat and autumn flavors, like pumpkin, apple and squash. Hearty vegetable stews (add meat, if you’re not a vegetarian) and robust wines are the ticket come October. [Read more…]
No, Virginia, umami isn’t a long tent dress one wears on vacation. Rather, umami is described as the fifth taste sensation, along with sweet, sour, bitter and salty. [Read more…]
A big thank you to my friend and wonderful personal chef and private caterer Suzy Brown of the Brown bag for her delicious birthday wishes this week: [Read more…]
I don’t believe in ‘hard and fast’ rules when it comes to many things, wine and food pairing being no exception. I look at wine and food pairing rules as guidelines, so I don’t hesitate to experiment. I have backup bottles ready, and I know that I will rarely have a tasting experience that is absolutely awful. I’m more likely to end up with some fun memories and stories to share. [Read more…]
Why do I have to learn about the science behind wine pairing? Doesn’t that ruin the mood?
Imagine sitting in a quiet bistro at a romantic candlelit table for two. You lazily drape your fingers around the goblet as wine sparkles in the candle’s glow. The food arrives; your senses are aroused…aah, bliss! The first sip, the first taste is perfect! Then your date says, “You know why this wine tastes great with this food? Because the tannins cut through the viscosity of the oil.” Whaaaa-t? The mood is shattered.
Enter science. Yet, it’s true. There is a lot of science behind the deliciousness of wine pairing. It’s fun to understand, but don’t bring it to the table — out loud, at least! Enjoy your knowledge to yourself as you expertly select your wine.
In this article, I’ll discuss a few simple facts that are helpful to keep in mind. You don’t need a science degree, and in fact most of these facts are really just good common sense. [Read more…]