Reds, Whites & Blues




A few things you should know about wine… (Part 2)

Order from the middle of the wine list. Price wise, you’re getting your best value in the middle of the list.

  • Wines and foods from the same region generally pair well together. Think Albariño with seafood, Grenache with the aïoli platter, Alsatian Riesling with choucroute, Sherry with Manchego, Barbera with pasta, and Montrachet (the wine) with, well, Montrachet (the cheese). As some like to say, “if it grows together, it goes together.”
  • Bubbles are cleansing. This is why Champagne goes so well with rich dishes, including fried foods. The texture and, frequently, the acidity of sparkling wines scrub your palate, refreshing it for the next bite.
  • Tannic red wines are best partnered with a little protein and fat. This is why wines from Bordeaux, Cahors, and Rioja are so often served with roasted—and especially rare—red meats.
  • High-alcohol wines, including California Zinfandel, AustralianShiraz, Southern Italian reds, and many New World wines need to be paired with rich and highly savory food, like barbecued or roasted meats, and richer, aged cheeses. Ditto full-bodied wines, those with both high alcohol and heavy weight.
  • Riesling goes with everything. Well, not everything—not a bloody steak, to my palate. But this wine’s range of sweetnesses plus good acidity make it one of the most versatile wines on the planet.

David Honig – Reds, Whites & Blues Committee Member


Author: americanpianistsassociation

The mission of the American Pianists Association is to discover, promote and advance the careers of young, American jazz and classical pianists.

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