Wine Pairings by Eat Know How. Optimize your health by understanding the benefits of the Mediterranean Lifestyle

Perception of  good wine can be done through matching it to the appropriate food. Many times the association of a “GREAT WINE” comes by serving it with the proper dish, only then providing a lasting impression of the beverage. In other words, the wine should enhance the protein, carbohydrate, or fat that one is eating and it should simply be an extension of the plate being consumed. For the sulfite sensitive reader, there are many wonderful organic wines or vineyards (i.e. Chianti)  that have not been exposed to chemicals and can be enjoyed without risk of headaches.

Four tips to promote an enjoyable meal and unforgettable wine:

1. Include salty foods to the menu which will reduce headaches associated with sulfite sensitivity. All grapes “Naturally” have sulfites within their skin, so by default all wines will have  “contains sulfites” on the back of the wine bottles. The introduction of sodium chloride (table salt) provides a molecular balance allowing for further decomposition in the presence of a weak acid, (wine).

2. Eat Fat! Cheese, olive oil, butter, meats, or fried vegetables provide a source of fat. Give the alcohol molecule some fat to attach to and it will then avoid the brain.

3.  Drink water after a drink in order to rehydrate. Alcohol can both stimulate and dehydrate; it is important to provide balance to your body and consume water while at parties. I suggest lemon water.

4. Encourage 2 ounces of wine per glass giving the guests an opportunity to taste 3-4 glasses of wine. Exploring and tasting wines are popular at parties.  (A suggestion is to choose someone to be in charge of wine pouring and have someone ready to taxi drive guests home.) Men should consume 10 ounces of wine and women 5 ounces.

5.  Set up food stations. Select the appropriate wine to pair to each food item and place them into their own areas.

With the appetizers all lined up enjoy “lighter” tasting wines first and then move “heavier” wines. At our wine pairing class these are the drinks that were aligned with our menu.

Prosecco is a wonderful way to start any party. Serve with a raspberry or strawberry in the glass and salty foods on the side.

Prosecco $14.99  (Sparkling Italian Wine) serve with: olives, sliced peccorino or parmesan cheese, pretzels or crostini, prosciutto.

Sauvignon Blanc (Vinas Chilenas at Trader Joes)$6.00-$20.00 serve with: marinated vegetables i.e. Roasted Peppers / zucchini, artichokes, Eggplant and Sundried Tomatoes Also goes great with soups:  chicken, vegetable, or zucchini soups.

A wonderful light tasting grigio that is a fantastic addition to most fish dishes, soups, or sautéed vegetables

Pinot Grigio Orvieto (by Canaletto or Ruffino sold at most stores)$8.00-$27.00 serve with: Most white fish, fried Calamari, shrimp Mussels in Creamy Wine Sauce , clams, lobster stuffed peppers.

Chardonnay $6.00-$20.00  serve with Turkey or Chicken Marsala

Pinot Noir $8.00-$30.00 serve with: Smoked Salmon and Mozzarella,  Smoked Tuna, Kale Salad with Balsamic glaze.

Syrah (sold at Trader Joes Coastal Syrah OR DMZ from South Africa sold at Bottle or Two)  $6.00- $18.00 serve with: salami, walnuts, blue cheese, Eggplant Parmigiana

Honore Vera is a Garancha more dense in weight; perfect match to rustic or beef dishes.

Garnacha (Honoro Vera sold at a Bottle or Two) $10.00-$19.00 serve with Risotto and Truffles, Risotto and Porcini. Beef Roast.

After dinner digestive from Croatia.

Choose an after dinner liquor not experienced at most parties: KRUSKOVAC $15.00 is from Croatia and goes will with almonds or chestnuts. (Party Source)

References

• What are Sulfites? http://edis.ifas.ufl.edu/fy731
• The Chemical Equation of Sodium Chloride and Sulfites.  Sodium Sulfite decomposed by weak acids. http://en.wikipedia.org/wiki/Sodium_sulfite
• Resveratrol prevents fat accumulation in livers of alcoholic mice.  http://www.the-aps.org/mm/hp/Audiences/Public-Press/For-the-Press/releases/Archive/08/36.html  Donna Krupa dkrupa@the-aps.org