(Left to Right) 2011 Private Reserve Riesling,
2010 Private Reserve Cabernet Franc, and
2011 Vidal Late Harvest.
|
Riesling | Cab Franc | Late Harvest Vidal | |
charred corn garden chilie & mango salsa | These flavours blended, taking the heat off of the chilie flavour. | This combo ruined the wine, making it sour and highlighting its alcohol. | These two flavours really fought it out, neither blending with nor improving each other. |
smoked pastrami | The pastrami completely overpowered the wine, enhancing the black pepper crust on the pastrami. | These flavours blended, dulling the impact of the black pepper crust on the pastrami while augmenting its smokiness. | (didn't try) |
peach walnut biscotti | This wasn't a bad combination, focusing more on the peach flavour of the biscotti. | (didn't try) | The wine nicely brought out the walnut flavour in the biscotti. |
Throughout the experience, the host offered up these other pairing tips, all new to me:
- Spicy foods require low alcohol, fruity wines. High alcohol wines will augment the spice. Alternatively, serve a sparkling wine as the bubbles will cut through the spice.
- Acidic foods need acidic wines, because acidity neutralizes acidity. For example, serve spaghetti with either chianti or pinot grigio.
- North Americans drink our whites too cold and our reds too warm. Take the white out of the fridge for at least 15 minutes, and put the red in for the same.
- When tasting dessert wine, keep the first sip in your mouth for at least 5 seconds to acclimatize your taste buds. Otherwise, it will taste extra-sweet.