Dining

Food and Wine Pairing Tips

from the wine experts at Wine PhD

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Published May 18, 2011

These tips are brought to us by the wine experts at Wine PhD, the number wine app on the market.

Food & Wine Pairings

Keep it Simple!

The feedback we give to most on this topic is to first and foremost, drink what you like. What you like to drink always takes precedence over any recommendation that someone else might make.

Next, think about the meal as a whole and understand what the dominant characteristics are; is it mild, fatty, rich or acidic? From here, simply pair wines accordingly. Big Cabs or Zins with a Bone-in NY Steak, or a lush Chardonnay with a Chicken in Cream Sauce, or Crisp Pinot Grigio with Pasta, Shrimp with Olive Oil and Citrus Zest.

Live bold and explore as well. If you enjoy spicy food try fruit forward reds such as California Pinot Noir's or soft styled Merlots. Invite friends over for a modern day "pot luck" and have some inexpensive wines in a variety of styles that you can experiment with....who know's you may discover your next favorite wine!

 

Grill Season is Back!

Close to 9 out of 10 of grill owners will be at home this summer, firing up the Weber weekly. And, if you’re like us at Wine Ph.D., you’ll be holding a glass of vino in one hand and tongs in the other.

Here are some insider suggestions for all pocketbooks to make whatever you’re grilling even better.

Jacob's Creek Riesling Reserve '09

As they say, “throw another shrimp on the barbie” with this refreshing and very popular wine. Rieslings are traditionally dry, semi-sweet with a lot of perfume – the perfect compliment to smoky and spicy foods. Think grilled shrimp and chicken with a “kick” when you’re planning your menu. Throw on some corn on the cob too – take a sip and bite, and you’ll have a party in your mouth! And at $10 a bottle, it's a beauty mate!

Brassfield Serenity

This is an awesome white wine that blends some of the great varietals such as Sauvignon Blanc, Pinot Grigio, Gewürztraminer and Semillon. This wine goes great with strong vinaigrettes, citrus salads and summer fruits. Did we mention it’s a killer pairing with ‘Beer Butt Chicken,’ one of our personal favorite summer grilling recipes? Trust us, this combination is "finger lick’n good".

Caymus Cabernet Sauvignon

If you’re one of the .0000001% of the individuals who hasn't been affected by the economic melt down, this a fabulous wine to enjoy. Remember… You only live once, so let’s celebrate our national birthday with style! The 2006 from Napa is amazing, and if you can find the '07, it's a religious experience. Cash out your savings bonds and purchase a bottle of the Special Selection, you'll now be ready to meet you maker...and go with a smile. Don't waste your time pairing this with food, just find some great friends, partners, others or whatevers (we promise, you’ll make friends quickly with this one) and pop the cork. Viva la USA!

Cheers!

Brian Pierce-Creator Wine PhD


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ABOUT THE AUTHOR
Bobby Fitzgerald

Bobby Fitzgerald is a 20 year restaurant veteran and passionate foodie. He grew up in Washington, D.C. and began working at the legendary Dancing Crab as a teenager. After studying culinary arts and food management at Johnson & Wales University, Bobby was a chef in Napa Valley and spent six years with Houston's Restaurants opening restaurants in five U.S. cities. In 1999 he started his company which today has locations in four states under The White Chocolate Grill and Cinzetti's Italian Market brands, serving 25,000 meals a week in from-scratch kitchens. All-the-while Bobby has dined in more restaurants then most food critics and creating fresh recipe ideas is a big part of his life. Bobby lives in Scottsdale, Arizona with his wife and three children and serves on the Board of Directors of The Arizona Restaurant Association as well as the Phoenix-Metro American Cancer Society. His current projects include Restaurants Against Cancer where Bobby is rallying the restaurant community to support camps for kids with cancer by donating the food and supplies needed to run the camps.  Bobby is the author of "The Customer First Manager" available at Amazon.com.