Food and wine pairing - deborahparkerwong

Spring vegetables present unique wine-pairing challenges

April 28, 2019 deborahparkerwong California, Food and wine pairing, sensory science

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.

Emilia-Romagna: The Enticing Italian Flavors and Rich culture of Bologna

February 15, 2019 deborahparkerwong Wine, Emilia-Romagna, Food and wine pairing, Italy, The Tasting Panel, Unique Varieties, Viticulture

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

December 19, 2018 deborahparkerwong Bordeaux, Botrytis cinerea, Food and wine pairing, France

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.