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CORK TO FORK PAIRINGS

SMOKE WITH OAK

Pair grilled or charred foods with wines that have been aged in oak (e.g. California Chardonnay). Because oaked wines are often more intense, they can overwhelm the flavors in a dish, so they need to be paired with foods that match that intensity. Grilled/charred foods tend to tame that oaky intensity and to bring out the fruit flavors of the wine instead.

SWEET WITH HEAT

Pair exotic spicy foods with wines that have some residual sugar (e.g. German Riesling or and off-dry Chenin Blanc). Residual sugar cools down the spice and creates a balance between the food and the wine. Alternatively, avoid pairing spicy food with highly alcoholic or tannic wine (e.g. Italian Barolo). The heat of the food will intensify the alcohol and the tannins in the wine, which in t...

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PREMIER HOSPITALITY INTERNATIONAL ISSUE | January 2020

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