All posts filed under: Food and wine pairing

Spring vegetables present unique wine-pairing challenges

It seems a Ph.D. in organic chemistry is necessary to fully understand the
issue, but wine science educator Deborah Parker Wong can provide some insight into what happens when certain vegetables meet the palate.

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Emilia-Romagna: Exploring Iconic Italian Flavors at Enologica

Best known by Americans for its iconic food products—namely prosciutto di Parma, Parmigiano Reggiano cheese, Balsamic vinegar, and its effervescent Lambrusco wines—there’s far more to Emilia-Romagna than these familiar tastes.

Golden Bordeaux: A triumph with popular snacks

There are two basic, intentional approaches to food and wine pairing: mirroring the flavors and weight of a wine with similar foods resulting in what I like to call “a sublime experience” and contrasting pairings, a “high-risk, high-reward approach” that works the opposite ends of the flavor spectrum for maximum impact.