Video:Tips on Pairing White Wine With Food

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Transcript:Tips on Pairing White Wine With Food

Hi, my name is Cesar Baeza, from Brotherhood, America’s oldest winery, here for About.com. Today, I am going to be talking to you about pairing white wine with food.

Pairing Sparking Wines

Ok, we’re going to start with pairing the sparkling wines. Champagnes, which is appropriate to call it, champagne is just a region in France and that’s where the name Champagnes come from. Allow the cork to come out very slow. Pour into a glass, for the champagne you need to, the glass, a flute glass, which will allow the bubbles to come very slowly. You see the bubbles very, very tiny bubbles, the smaller the bubble the better the quality of champagne. The amount of amino acid you create with the fermentation they give you those tiny bubbles and also the flavors. These sparkling wines, I like to serve it normally with salty food at the beginning because of the high acidity and the texture of the carbonation also clean your palette.

Champaign goes great with Sushi for example. That’s something that I like because of the texture of the fish and raw fish also give you a goes very well with acidity that champagne has. Also, normally you use it with all of the different salty ah hors d’oeuvres which goes so well with that and a sometime even for dessert. You can pair some of the dessert with high acidity, anything with lemony taste, anything with sour.

Pairing Chardonnay

This particular chardonnay has a very nice buttery character with pineapple, tropical fruit and very nice acidity which is balanced the food. I like to have this wine with any food, any fish, lobster, anything that has butter, you use butter creamy character. Yu always try to find an affinity, a component that’s characteristic of the food, is your using butter into your food or creamy texture, you need a wine with that character. Try to have a harmony between the food and the wine.

Pairing Riesling Wines

The Riesling, the Johannesburg Riesling is one of the grapes that grows best in cold climate, like New York. The slower the maturation of the grapes the more fruit, the more fruity, the more character the wine has. And this is a wine, that has a lot of character, we ferment very slow also to retain that fruitiness. So, then, here we end up with a wine with a little lower alcohol. Little bit of sweetness from the grapes. And some very nice fruit character. Any type of sweet and sour things, spicy, Chinese food for example, Thai food, Indian, Mexican food. I also like this um, believe it or not with some as a dessert. Maybe some fresh fruit or any thing that’s light sweetness.

When you go to a restaurant, what you have to keep on your mind is what food you gonna have and then pick up the wine that goes well with that particular dish.

Thanks for watching. To learn more visit us on the Web at About.com.