“Pairing wine and food is an art, not a science.”
As you start your journey into drinking wine, it will become apparent really fast that pairing food and wine is necessary in order to truly get the full experience of a wine and to complement a meal the best way possible. In general, we recommend drink and eat what you like. However, if you take some easy steps when choosing which food or wine to consume, your experience will be enhanced like no other.
Liver & bacon: one of the original unlikely pairings of food. When pairing a wine with these partners, the variety can be on opposite ends of the spectrum, but also open up a world of possibilities in achieving the maximum … Read More
Middle Eastern food is some of the most sophisticated flavor profiles you can ever encounter in your discovery of great food and culture. The centerpiece comfort food of this will always be known as Hummus. Usually known as a simple … Read More
Goat cheese is one of the oldest cheeses in the world, dating back 10,000 years to the domestication of goats, and popularized in the Loire Valley. It’s typically softer than cow’s milk, but has more fat, and the abundance of … Read More
Gjetost, pronounced “yay-toast”, is a Norwegian cheese and also goes by the name “brunost”, meaning “brown cheese” in Norwegian. This semi-firm cheese is made from goat and cow’s milk. It is known for its caramel color and sweet, butterscotch and … Read More
Contrary to popular belief, tofu isn’t just for vegans. This nutrient-dense food originated in China, and is made from condensed soy milk that undergoes a process similar to that of cheese, pressing the soy into solid blocks that vary in … Read More
Spam. The pink, salty, fatty, pressed meat in a can. For those uninitiated, Spam is a ham product produced by Hormel and introduced in 1937. It became popular world-wide during World War II, as it was easily shipped and could … Read More
Blue Cheese is widely considered to be one of the most difficult foods to pair with wine. Whether it’s Roquefort, Stilton or Gorgonzola, every blue cheese comes with an extremely salty, pungent flavor that can easily overpower or clash with … Read More
At its most basic level, fondue is a pot of warm, bubbly cheese in which pieces of bread, meat, or vegetables on skewers are dunked. This national dish of Switzerland consists of Emmental, also known as Swiss cheese outside of … Read More
Venison is truly at the upper end of the scale when it comes to meat dishes. It’s a great opportunity to pull out the big guns, the premium wines that can only be paired with lean, intense game meat. Its … Read More
Sardines are best known for all of the nutrition that they contain, rather than their flavor or fine dining potential. However, when you start exploring outside of the tinned, supermarket sardine offerings, there is some promise. Fresh sardines taste like … Read More
