[tom2021]

Hi all,

Trust you are doing well.
We have wine threat and what for dinner thread.
Let's start wine and food pairing thread, shall we?

Let me start with beef rib and Spanish red blend: Cab and Tempranillo.
Thanks in advance.

[Tommy-G]

In for the upcoming posts, but for me…heavy foods get red wine. The chewiest Cabernet I can find and anything light or earlier in the day gets a chardonnay

[Lady Jane]

I always have a nice pair when selecting wine and food. Attachment 2746846 i.e Chianti and Pizza.

[ryan stewart]

Whatever wine you like with whatever food you want.

There are advantages to a tannic red with red meat but honestly do what works for you.

[dinonz]

Originally Posted by ryan stewart

Whatever wine you like with whatever food you want.

There are advantages to a tannic red with red meat but honestly do what works for you.

Was about to say - I pair food I like with wine I like. Fuck the rules.

[dinonz]

Originally Posted by Lady Jane

I always have a nice pair when selecting wine and food. Attachment 2746846 i.e Chianti and Pizza.

I'm sure you have a nice pair regardless of the food or wine

[ryan stewart]

Originally Posted by dinonz

Was about to say - I pair food I like with wine I like. Fuck the rules.

The funny thing is the first time I really heard someone say that to me it was the vintner at Cain winery. He basically said, "This is WHY we have the pairings, but fuck it, you like a merlot with fish drink a merlot with fish." He also admitted they just called it Cain 5 because they were too cheap to pay the money to call it a meritage.

The second time? Mario Andretti, but his was more like "Drinking shouldn't be harder than driving." Funny little guy.

[dinonz]

Originally Posted by ryan stewart

The funny thing is the first time I really heard someone say that to me it was the vintner at Cain winery. He basically said, "This is WHY we have the pairings, but fuck it, you like a merlot with fish drink a merlot with fish."

The second time? Mario Andretti, but his was more like "Drinking shouldn't be harder than driving." Funny little guy.

I have no doubt that certain wines can bring out certain flavors in food and vice versa - but if avgas really brings out the flavor in cauliflower, I really don't give a fuck - I don't want to taste either one. I am open to trying some pairings, but I drink Sav Blanc with my steak because I like Sav Blanc and I like steak!

Mario is a legend - I have his signature inside the glovebox of my 79 Lotus Esprit "JPS" edition - he signed it for the previous owner. Would love to meet the guy.

[ryan stewart]

He spends most of his time in PA but you can sometimes catch him at the winery, especially if an industry marketing event is going on. He used to keep a countach at a shop there for tooling around in.

[dinonz]

Originally Posted by ryan stewart

He spends most of his time in PA but you can sometimes catch him at the winery, especially if an industry marketing event is going on. He used to keep a countach at a shop there for tooling around in.

I think he sold his Countach - I remember hearing about the sale.

Perhaps I need to visit the winery!

[tom2021]

Roast pork and pinot noir

[Tommy-G]

Originally Posted by dinonz

I'm sure you have a nice pair regardless of the food or wine

Beat me to it

[evil-G-nius]

Originally Posted by dinonz

Was about to say - I pair food I like with wine I like. Fuck the rules.

I used to day this all the time when I gave wine tours! Its all a matter of personal taste and there really shouldn't be any rules...guidelines maybe but no distinct rules.

[eluded]

I pair my wine with the appropriate wine glass

[ryan stewart]

Originally Posted by evil-G-nius

I used to day this all the time when I gave wine tours! Its all a matter of personal taste and there really shouldn't be any rules...guidelines maybe but no distinct rules.

The same guy who was like "Do what you want" really broke it down as to why the suggested parings are there. For example white fish and whatnot tends to be sweeter, so you pair it with a sweeter wine because if you did a dry/bitter wine it would make the wine taste too bitter, etc. And bitter with bitter, like dry red with dark chocolate or earthy greens. Its really just looking for a simple complimentary flavor.

And then he went further to talk about the tannic interactions with red meat. The tannins break apart a specific protein to make these long chains of proteins that make the wine feel/taste more thick/bolder due to it. We were doing a dinner event and he even had us take a bite of steak and drink some red and look at the glass and if you looked closely you could see these little protein strings. It was gross but interesting.

[tom2021]

Lasagna and Italian red wine.

[King Rudi]

I live in TN. You all are too fancy for my taste. I'm a moonshine and beef jerky kinda guy.

I kid, I kid. Used to drink quite a bit of wine. Not a fan of reds. Dig a good riesling, pinot grigio and moscato. As far as pairings go, I don't give a shit. I drink for the buzz, not to feel fancy.

[Esteban]

Originally Posted by King Rudi

I live in TN. You all are too fancy for my taste. I'm a moonshine and beef jerky kinda guy.

I kid, I kid. Used to drink quite a bit of wine. Not a fan of reds. Dig a good riesling, pinot grigio and moscato. As far as pairings go, I don't give a shit. I drink for the buzz, not to feel fancy.

Yeah, to hell with fancy. I'm in it for the buzz as well. I like a good zinfandel.

[tom2021]

Salmon and pinot noir

[sygazelle]

Originally Posted by Lady Jane

I always have a nice pair when selecting wine and food. Attachment 2746846 i.e Chianti and Pizza.

You always seem to keep abreast of the situation.

[M_Six]

How about liver with some fava beans and a nice chianti?

[tom2021]

I don't like liver, so I take Lady Jane's suggestion instead: Pizza and Chianti.
Next time, I will try deep dish pizza and chianti classico.