Perfect Pairings: Top Foods to Have With Our Smoky Mountain Wines (2024)

FAQs

Perfect Pairings: Top Foods to Have With Our Smoky Mountain Wines? ›

Pair Red Wine with Red Meat and White Wine With White Meat

One of the most well-known principles in pairing food and wine is to match red wine with red meat and white wine with white meat. The tannins in red wine can interact with the protein in meat, enhancing the flavors and creating a pleasant taste sensation.

Pair Red Wine with Red Meat and White Wine With White Meat

One of the most well-known principles in pairing food and wine is to match red wine with red meat and white wine with white meat. The tannins in red wine can interact with the protein in meat, enhancing the flavors and creating a pleasant taste sensation.

Breadsticks and bread rolls are ideal for wine tasting parties. These snacks allow you to sample more wines without feeling too full or intoxicated! You could also have small bowls of nuts and dried fruit around the room. A cheese fondue always makes for an indulgent treat!

The general rule of thumb is to serve a wine at least as sweet or sweeter than the food being served. Sweet foods make dry wines seem over-acidic and tart. Sweet wines with a good level of acidity, such as Sauternes, are a perfect match for rich foods like pâté.

I also avoid the foods that are known to fight with wine: asparagus, artichokes, oily fishes (no tuna fish sandwiches!), vinegar and pickled items. Some tasters avoid coffee and tea, which both also have a lot of tannins, before a tasting.

A charcuterie plate menu for wine lovers

People often ask, “What is a charcuterie board (plus how to pronounce it) and what should go on it?” This is one of the easiest appetizers to serve at a wine tasting, and it's basically a beautiful platter filled with cured meats, cheeses, olives, mustards and more.

If you've ever taken a sip of wine and felt dryness in the middle of your tongue, then that wine is tannic or “full-bodied.”. Red wines contain much more tannins than whites. Foods high in fat and rich in flavors, such as beef, duck, avocado, and cheese, are perfect accompaniments to high-tannin or full-bodied wines.

Why do we pair wine with food? ›

Successful wine pairing will enhance the dining experience – potentially heightening flavours, textures and qualities in the food. Advice from a skilled sommelier or waiting staff may encourage diners to be more adventurous by providing confidence that their selections will work well together.

Complementary Pairings

Rosé ,White ,and Sparkling wine make excellent choices for contrasting pairings. A sweet white wine paired with a spicy dish will allow the sugar in the wine to cool down and balance out the spiciness in the dish. Another common complementary pairing is white wine with salty dishes.