Wine and food. Both are a passion for me. I am sure you have heard of ‘food friendly’ wines or the perfect pairing between a wine and a certain recipe. While on the road visiting my markets I talk about the relationship between the two quite a bit. It comes up in conversation especially when presenting wines at a restaurant account. Retailers are also interested because it helps them with customer service. When someone arrives at 5pm looking for dinner wine, they can offer choices that will go well with the meal. I learned a few years ago that one of the best ways to pair wine with food is this: a foundation of fat, fat and a little more fat. I am going overboard here but make sure there is some fat in the dish to build a bridge between the flavors whether it is butter in a sauce, a rich stew or a nicely marbled steak. I think this is why cheese is such a good choice when it comes to a great pairing with wine. These richer foods blend nicely with a wine framed by acidity and medium tannins. When a wine is in balance (the definition of a food friendly wine) there won’t be a battle between the two in your mouth. From my kitchen to yours, eat and drink well.
Here are some of my suggested pairings with our Merlot-explore our recipe index for more ideas