Fixin' to Eat: Southern Cooking for the Southern at Heart (Cooking Squared Book 4) by Katie Moseman

Author:Katie Moseman [Moseman, Katie]
Language: eng
Format: epub
Publisher: Fortunella Press
Published: 2017-12-03T23:00:00+00:00

Wine

Part V

Libation Lesson: Wine

How to Pair Southern Food with Wine

By Dilek Caner of the Dallas Wine Education Center

Southern cooking—with its buttery flavors, flavor-intensifying cooking methods, and generous seasoning—can support some of the most intensely structured wines. Sweetness, spicy heat, and sharp cheese notes in many Southern dishes provide the opportunity for more delicate and elegant bottles to stand out.

Essential Wine Pairing Tips

The most important aspect of pairing wine with food is the intensity of the food and the wine. If their intensities are matched, neither ends up dominating the other. This approach allows the nuances of the pairing to reveal themselves.

When pairing a dish, try to look beyond its main ingredient (which is usually a protein or a vegetable). In theory, Cabernet with meat and Pinot Noir with Pork may sound conveniently simple, but in reality, much depends on the texture of the dish, how it is cooked and what is served on the side.

The acidity of a wine lightens a dish, and the protein, saltiness and the fat in a dish make the wine seem fuller and rounder. For example, the pure citrus fruit aromas of a Muscadet, Sancerre or an entry level Chablis match the delicate flavors of a Wedge Salad, while the acidity of the wine will be balanced by the saltiness of the bacon and the ranch dressing.

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